Sweet Potato & Zucchini Curry Soup

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French

This sweet potato and zucchini (courgette) curry soup is my winter go-to. It’s quick to prep, easy to cook, gently spiced, and wonderfully creamy.

In under an hour, dinner is warm, comforting, and ready tonight.

Two large grey cups of sweet potato and zucchini curry soup, topped with a cream swirl and black pepper, styled on a dark background with a pepper mill and a blue cloth.
velouté de patate douce et courgette

Sweet Potato and Courgette Curry Soup

When the temperature drops, I pull out my little “soup collection” and I never get tired of it. Today’s bowl is a sweet potato and zucchini (courgette) velouté that’s genuinely hard to resist.

It’s easy from start to finish: about 15 minutes of prep, a gentle simmer, and in under an hour you’ll have a steaming, weeknight-friendly dinner with no tricky timing.

The flavour is exactly what I crave in winter, naturally sweet with the delightful sweet potato, a gentle curry zing, and a warm hint of ginger that lifts everything without overpowering it.

The texture turns silky and spoon-coating, and it stays wonderfully creamy even if you skip dairy.

I originally planned to make my sweet potato, squash soup for guests, but I only had one butternut reserved for my favourite oven-roasted butternut dish.

So I raided the fridge: a round courgette and a small leftover sweet potato. The result? A surprisingly delicious new favourite.

Close-up of a grey bowl of sweet potato and zucchini curry soup, topped with a cream swirl and black pepper, set on a wooden board with a blue cloth and greenery in the background.
velouté patate douce courgette

Ingredients for sweet potato–courgette soup

  • Sweet potatoes (350 g): the base and natural sweetness. In the UK they’re often deep orange (darker soup); in Algeria they can be more yellow and extra sweet.
  • Zucchini / courgette (130 g): adds softness and natural creaminess without heaviness.
  • Yellow onion (90 g): essential for a rich, savoury backbone.
  • Fresh ginger (15 g): brings a pleasant kick. Swap for ground ginger or ginger paste if needed.
  • Curry powder (¼ tsp): choose a “hot/spicy” curry powder for flavour, it won’t make the soup painfully hot.
  • Chicken stock (600 ml): homemade is great; otherwise dissolve a stock cube in boiling water. Vegetarian option: vegetable stock.
  • Olive oil (30 g): for sautéing and rounding out flavours.
  • Fine sea salt (½ tsp) + ground black pepper (¼ tsp): adjust at the end.
  • Optional for extra creaminess: processed cheese portion(s) + crème fraîche (100 ml). Skip both for a dairy-free version.
Soup ingredients arranged on a wooden board: sweet potatoes, an onion, and a round zucchini, with ginger paste, a pepper mill, olive oil, salt, and a jug of broth, set next to a Thermomix.
Ingrédients du velouté

Easy Sweet Potato & Zucchini (Courgette) Soup Instructions

Stovetop method

  • Heat the olive oil in a heavy-bottomed pot over medium heat.
  • Add onion + curry powder and cook about 4 minutes, stirring, until the onion is soft and nearly translucent.
  • Add sweet potato chunks, zucchini/courgette cubes, stock, ginger, plus salt and pepper. Stir well.
  • Bring to a boil, then lower to a gentle simmer.
  • Simmer uncovered ~30 minutes, until sweet potato is very tender (a knife slides in easily).
  • Blend until completely smooth (stick blender or countertop blender).
  • Stir in crème fraîche and/or cheese to taste, then blend briefly again.
  • Taste and adjust seasoning (salt, pepper, or a pinch more curry if you like).
Grey bowl of sweet potato and zucchini curry soup, topped with a cream swirl and a sprinkle of black pepper, set on a blue cloth, with the Amour de Cuisine logo at the top.
velouté de patate douce

Thermomix method (short steps)

  • Chop onion: 5 sec / speed 5
  • Sauté: add oil + curry, 4 min / 120°C / speed 1
  • Add: sweet potato, zucchini/courgette, stock, ginger, salt, pepper
  • Cook: 30 min / 100°C / speed 1 (no measuring cup; use basket on lid)
  • Blend: 1 min / speed 8 (thin with a little stock if needed)
  • Finish: add crème fraîche/cheese, 20 sec / speed 4
  • Taste: adjust seasoning
Top-down view of a white soup tureen filled with sweet potato and zucchini curry soup, finished with a cream swirl and black pepper/herbs, with the “@ Amour de Cuisine” watermark.

Texture tips (quick fixes)

  • Too thick: add hot stock a little at a time, blending between additions.
  • Too thin: simmer uncovered 5–10 minutes, or blend in a little extra cooked sweet potato.
  • Not silky: blend longer, or strain through a fine sieve for a super-smooth finish.

Easy variations

  • Vegetarian: use vegetable stock.
  • Dairy-free: skip crème fraîche/cheese; finish with coconut cream or serve with plant-based yoghurt.
  • More curry warmth: add a pinch of turmeric and/or cumin, then taste and adjust.
  • Kid-friendly: reduce ginger/curry and add a small swirl of crème fraîche (or dairy-free cream) when serving

Storage, freezing, reheating

  • Fridge: 3-4 days in an airtight container. It will thicken as it chills, normal.
  • Freezer: yes, up to 3 months. Cool fully, portion, label, freeze.
  • Defrost: overnight in the fridge, or gently in a saucepan on low heat.
  • Reheat: warm slowly (don’t boil), stirring, and loosen with a splash of water or stock. Add dairy at the end if possible.

Mini FAQ

  • Can I replace zucchini/courgette? Yes, try carrot, leek, parsnip, or a little squash.
  • Which curry powder is best? A “hot/spicy” blend gives flavour without overwhelming heat; add gradually.
  • How can I add protein? Simmer in a handful of red lentils, or top with Greek yoghurt (or a plant alternative) plus seeds.
  • Can I make it ahead? Absolutely, often even better the next day.
  • Why is my soup grainy? The veg may be undercooked or under-blended. Simmer longer, then blend longer; strain if needed.

Other Soups to try

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Sweet Potato & Zucchini Curry Soup

Creamy Sweet Potato & Zucchini (Courgette) Curry Soup (Easy Velouté)

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  • Author: Amour de cuisine
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
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Description

This sweet potato and zucchini (courgette) curry soup is my winter go-to. It’s quick to prep, easy to cook, gently spiced, and wonderfully creamy. In under an hour, dinner is warm, comforting, and ready tonight.

Ingredients

Scale
  • 350 g sweet potatoes
  • 130 g zucchini / courgette
  • 90 g onion
  • 15 g fresh ginger
  • 30 g olive oil
  • 600 ml chicken stock
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp curry powder
  • processed cheese portion(s)
  • 100 ml crème fraîche

Instructions

  1. Heat the oil in a heavy-bottomed pot over medium heat.
  2. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes.
  3. Add the sweet potato pieces, diced zucchini/courgette, chicken stock, ginger, and the remaining seasonings.
  4. Bring to a boil, then lower the heat.
  5. Simmer uncovered until the sweet potatoes are tender, about 30 minutes.
  6. Blend until smooth.
  7. Add the cheese or crème fraîche to taste, and blend into a velouté.
  8. Taste and adjust the salt if needed.
  9.  
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Category: soup
  • Cuisine: winter cuisine, fall cuisine

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal

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