Curried Sweet Potato Soup

by Anjali @ The Picky Eater on December 2, 2012

It has been one rainy weekend.

We ventured out into the rain yesterday, but today we decided to stay at home. And on days like today, there’s nothing better than a big bowl of soup, a blanket, and a good movie.

Luckily I had this recipe for a delicious sweet potato soup on hand, thanks to an amazing partnership with the Whole Foods Wellness Club in Oakland! (but more on my exciting news with Whole Foods in an upcoming post :) ).

Today it was all about making this rich and creamy soup, in honor of my new partner in health and wellness.

And while this soup is definitely decadent and filling, you will find no cream, fat or butter in this recipe.

I like my food on the spicier side, so I added a bunch of additional spices to the original recipe that gave it even more warmth and comfort.

The husband gobbled this up so fast, he was onto his second bowl before I finished my first!

The best part was this was super easy to make – took less than 30 minutes total (including prep and simmering time).

The Ingredients

  • 4-6 cups low sodium vegetable broth
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)
  • 2 heaping tsp curry powder
  • 1/8 tsp red pepper flakes (omit if you don’t like things too spicy!)
  • 1/2 tsp cumin
  • A sprinkle of cinnamon – about 3 shakes of the bottle
  • Chopped cilantro (garnish)
  • Chopped peanuts (garnish)
  • Salt to taste

The Directions

Step 1: Steam and saute the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.
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Step 2: Place sweet potatoes, garlic, onions, spices into the pot. Add 4 cups vegetable broth and simmer for a few minutes, until all of the ingredients are tender.
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Step 3: Puree with a hand blender until smooth, adding more broth to achieve desired consistency.
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Step 4: Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with cilantro and chopped peanuts. Enjoy!
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Oh, and did I mention – it’s vegan and gluten free!
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The cilantro and peanuts added a great depth of flavor and texture to the soup. You can serve this as an appetizer for a dinner party in smaller portions, or in bigger soup bowls for a light dinner for the whole family.
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This recipe makes 6 servings. One serving of this soup has about 120 calories (without the peanuts) and 150 calories (with the peanuts). Each bowl has about 3g fiber and 2.5g protein.
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It’s a meal that everyone will love.
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Curried Sweet Potato Soup

Total Time: 30 minutes

Yield: 6 servings

Calories per serving: 120-150

Nutritional Info Per Serving: 120-150 Calories, 3g Fiber, 2.5g Protein

Ingredients

  • 4-6 cups low sodium vegetable broth
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)
  • 2 heaping tsp curry powder
  • 1/8 tsp red pepper flakes (omit if you don’t like things too spicy!)
  • 1/2 tsp cumin
  • A sprinkle of cinnamon – about 3 shakes of the bottle
  • Chopped cilantro (garnish)
  • Chopped peanuts (garnish)
  • Salt to taste

Directions

  1. Steam and saute the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.
  2. Place sweet potatoes, garlic, onions, spices into the pot. Add 4 cups vegetable broth and simmer for a few minutes, until all of the ingredients are tender.
  3. Puree with a hand blender until smooth, adding more broth to achieve desired consistency.
  4. Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with cilantro and chopped peanuts. Enjoy!
http://pickyeaterblog.com/curried-sweet-potato-soup/

{ 22 comments… read them below or add one }

Ana Cooks December 3, 2012 at 3:57 am

It really has a beautiful color! lovely soup!

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Anjali @ The Picky Eater December 3, 2012 at 7:29 am

Thank you so much Ana! I’m sure you will love this when you try it at home!

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Linda | The Urban Mrs December 3, 2012 at 11:18 am

Lovely! Looks very vibrant and refreshing. Yum!

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Anjali @ The Picky Eater December 3, 2012 at 11:46 am

Yay! Thanks Linda! I’m sure you will love this soup :)

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Elizabeth @Food Ramblings December 3, 2012 at 4:39 pm

What a great flavor combo!!

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Anjali @ The Picky Eater December 3, 2012 at 9:49 pm

Thanks Elizabeth! You’ll have to let me know how this recipe turns out for you!

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chanel December 3, 2012 at 10:26 pm

Hi, This looks like a tasty recipe. Congratulations on the Whole Foods cooking class, I wish they had those here in AZ. Love your blog!

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Anjali @ The Picky Eater December 3, 2012 at 10:44 pm

Aw thank you so much Chanel! So glad you like my blog :) Hopefully they’ll open up a Wellness Club in AZ soon! In the meantime, hope you have fun making this recipe at home!

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carolyn December 4, 2012 at 7:01 am

Any idea as to the nutritional content? It looks so yummy.

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Anjali @ The Picky Eater December 4, 2012 at 7:25 am

Hi Carolyn! Great question! This recipe makes about 6 servings, so for one serving – which is more than 1 cup of soup – you’ll end up with only 120 calories without the peanuts and 150 calories with the peanuts. 1 serving also has about 3g fiber and 2.5g protein. You inspired me to add that info to the post too, so it’s on the printable version of the recipe in case you need it on hand :) Hope that helps!

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Meaghan Boudreau December 6, 2012 at 5:16 am

Hi! I found your site through Gina’s, and what a great find! I’m curious – did you peel the sweet potatoes? Or include the skin when you pureed them? Thanks, looking forward to trying all of these delicious reipces!

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Anjali @ The Picky Eater December 7, 2012 at 12:41 pm

Hi Meaghan! It’s so nice to meet you! To your question – I peeled the sweet potatoes after I baked them and before I pureed them. So the skin didn’t end up in the soup – which made the soup a lot creamier! Hope that helps, can’t wait to hear how you like this recipe!

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Kay December 7, 2012 at 1:06 am

Wow! what an idea. Yummy, Healthy and easy to cook.

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Anjali @ The Picky Eater December 7, 2012 at 11:58 pm

Thanks Kay! I’m sure you’ll love this recipe!

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Jenn Lanus December 12, 2012 at 11:02 am

This was really amazing. It even got the smiles n head nod from my semi picky 1 year old daughter! Thanks for sharing.

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Anjali @ The Picky Eater December 16, 2012 at 8:25 pm

Oh that’s so great!! I’m so happy your daughter liked this soup – thanks for letting me know Jenn!

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Amanda January 22, 2013 at 9:07 am

This was delicious as are all of your recipes. I’ve started using your recipes everyday and I’m obsessed…thank you!!

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Anjali @ The Picky Eater January 22, 2013 at 4:25 pm

Aw thank you so much Amanda!! I’m so happy to hear that! :)

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Nicole October 8, 2013 at 12:26 pm

Just made this soup and it is out of this world!!
Thank you!!

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Anjali @ The Picky Eater October 8, 2013 at 3:31 pm

Oh awesome!! So glad to hear it Nicole!

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Curt Snarr November 19, 2013 at 11:09 am

Anjali I’m going to try this recipe out. I am a big fan of sweet potatoes but have never made a soup as sweet potatoes being the main star! Looks amazing… and easy too. Thanks!

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Anjali @ The Picky Eater November 19, 2013 at 4:35 pm

This recipe is definitely super easy to make! It’s one of my favorites for this time of the year :) I can’t wait to hear how it turns out for you!

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