Why You’ll Love This Curried Sweet Potato Soup Shots

• They’re the perfect party starter. Serving soup in shot glasses is a guaranteed conversation starter. It’s an unexpected, fun way to kick off a meal that feels sophisticated and playful all at once.
• The make-ahead magic is real. This soup actually tastes better the next day, as the flavours have more time to meld together beautifully. You can whip it up completely in advance, then simply reheat and pour when your guests arrive.
• A beautiful balance of sweet and savoury. The natural sweetness of the roasted potatoes is perfectly tempered by the earthy, warm spices in the curry powder, with a hint of creamy coconut milk to tie it all together.
• Incredibly versatile and easy to customize. Not a fan of spice? Use a mild curry powder. Want a richer finish? Swap the vegetable broth for chicken broth. It’s a wonderfully adaptable recipe that welcomes your personal touch.

Ingredients & Tools

• 2 large sweet potatoes (about 1.2 kg / 2.5 lbs total), peeled and cubed
• 1 tbsp olive oil or coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 – 2 tbsp curry powder (mild or hot, your choice!)
• 4 cups (1 litre) vegetable broth
• 1 can (400 ml) full-fat coconut milk
• 1 tbsp maple syrup or honey (optional, to taste)
• To taste salt and freshly ground black pepper
• For garnish: A swirl of coconut cream, chopped cilantro, a sprinkle of toasted coconut flakes, or a pinch of chili flakes.

Tools: A large baking sheet, a large soup pot or Dutch oven, an immersion blender or standard countertop blender.

The quality of your curry powder really makes a difference here—it’s the star of the spice show. If you can, find a good-quality one you love. And don’t skip the fresh ginger and garlic; their pungent kick is essential for balancing the sweetness.

Serves: 8-10 as appetizer shots | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Choosing your sweet potatoes. Look for firm potatoes with smooth, taut skin. The deep orange varieties tend to be the sweetest and will give you that gorgeous, vibrant colour.
• To roast or not to roast? Roasting the sweet potatoes is non-negotiable for the best flavour, honestly. It caramelizes their natural sugars, adding a depth you just can’t get from boiling.
• Curry powder is not one-size-fits-all. Taste your curry powder before adding it! Some are very mild, while others pack serious heat. Start with 1.5 tablespoons and add more after blending if you want a stronger curry flavour.
• The power of a good blender. For the silkiest, most restaurant-quality texture, a high-powered blender is your best friend. An immersion blender is great for convenience, but a countertop blender will give you an ultra-smooth result.

How to Make Curried Sweet Potato Soup Shots

Serving Suggestions

Complementary Dishes

• A simple green salad with a citrus vinaigrette — The crisp, acidic notes of the salad provide a refreshing contrast to the rich, creamy soup.
• Mini grilled cheese sandwiches on sourdough — For the ultimate comfort food pairing, a tiny, crunchy, cheesy bite is pure heaven with each sip of soup.
• Spiced chickpea and quinoa bites — These add a lovely textural element and a protein boost, making the shots feel more substantial.

Drinks

• A crisp, dry Riesling or Sauvignon Blanc — The slight sweetness and high acidity in these wines cut through the richness of the soup beautifully.
• A spicy ginger beer mocktail — The ginger flavour echoes the spice in the soup, and the carbonation is wonderfully palate-cleansing.
• Earl Grey tea with a slice of orange — The bergamot in the tea has a lovely floral note that complements the curry spices in a surprising and delightful way.

Something Sweet

• Dark chocolate and orange biscotti — The bitter chocolate and bright citrus are a classic pairing that works wonderfully after the warm spices of the soup.
• Cardamom and almond shortbread cookies — Sticking with the spice theme, these buttery cookies are a delicate and elegant way to end the meal.
• Mango sorbet — A scoop of vibrant, tropical sorbet is a light, refreshing, and flavour-coherent finish.

Top Mistakes to Avoid

• Mistake: Skipping the roasting step. Boiling the sweet potatoes will give you a much flatter, less complex flavour. Roasting is essential for that deep, caramelized sweetness.
• Mistake: Not blooming the spices. If you just dump the curry powder into the broth, the flavour will be dusty and one-dimensional. Taking that extra 30 seconds to toast them in the oil makes a world of difference.
• Mistake: Overfilling the blender. This is a safety must! Hot liquid expands rapidly when blended, which can cause the lid to blow off and create a dangerous mess. Always blend in batches.
• Mistake: Underseasoning. Sweet potatoes and coconut milk need a good amount of salt to balance their natural sweetness. Season in stages, tasting as you go, especially at the end.

Expert Tips

• Tip: For an extra-silky texture, strain the soup. After blending, pass the soup through a fine-mesh sieve. It’s a little extra step, but it will catch any fibrous bits and give you an unbelievably smooth, luxurious texture.
• Tip: Make it a day ahead. The flavours deepen and meld together beautifully overnight in the fridge. This makes it the ultimate stress-free party food.
• Tip: Freeze it for later. This soup freezes exceptionally well. Portion it into freezer-safe containers (leave some room for expansion) for a ready-made healthy meal or appetizer anytime.
• Tip: Play with garnishes. The garnish is your chance to add texture and a final flavour punch. Toasted coconut flakes add crunch, a drizzle of chili oil adds heat, and fresh cilantro brings a bright, herbal note.

FAQs

Can I make this soup dairy-free and vegan?
It already is! This recipe is naturally vegan as long as you use vegetable broth and maple syrup instead of honey. The coconut milk provides all the creaminess you need without any dairy. It’s a fantastic option for entertaining guests with dietary restrictions.

My soup is too thick. How can I thin it out?
No problem at all! Simply add more vegetable broth, a little at a time, while reheating the soup until it reaches your desired consistency. Remember, it will thicken slightly as it cools, so you might want to aim for a touch thinner than perfect when it’s hot.

Can I use butternut squash instead of sweet potato?
Absolutely. Butternut squash would be a delicious substitute and work beautifully with the curry flavours. The method remains exactly the same—just roast the cubed squash until tender. The colour and flavour will be slightly different, but equally wonderful.

How long will this soup keep in the fridge?
Stored in an airtight container, the soup will keep well in the refrigerator for 3-4 days. Reheat it gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water when reheating if it has thickened up.

What’s the best way to serve these warm at a party?
I have two favourite methods. You can keep the soup warm in a slow cooker on the “warm” setting and let guests serve themselves. Or, you can pre-fill the shot glasses and arrange them on a baking sheet, then pop the entire sheet into a low oven (around 120°C/250°F) for 5-10 minutes just to take the chill off before serving.