Curried Sweet Potato Soup

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My comforting vegan curried sweet potato soup is rich, creamy, and full of flavor, all without heavy cream, or butter. It is made with hearty sweet potatoes, aromatic spices, and savory vegetable broth, and it is ready in just 35 minutes. I love making it on chilly evenings when the weather cools down and we all want something warm and satisfying at the table.

When the weather cools down, I turn to soups, stews, and curries that have warm flavors and a bit of heat, to warm me up from the inside out. Ha! So today, I wanted to share this delicious soup using the base of my other favorite pumpkin and sweet potato soup, but added more heat with curry powder and cinnamon, and left out the pumpkin.

This easy curried sweet potato soup is not only tasty but also packed with nutrients from the sweet potatoes, onions, and garlic. It’s a simple wholesome meal that’s easy to prepare and versatile enough to turn into a sweet potato dahl curry with leftovers. Every meal has a second life in my house!

🥘 Ingredients

My spicy sweet potato soup is a burst of flavors and nutrients, made with easily sourced ingredients. I find all these ingredients in my local grocery store, but most of the time I already have them in the pantry.

Vegetable Broth: I use a low-sodium vegetable broth, which not only gives me control over the salt content but also forms the perfect liquid foundation.

Onion: Using diced yellow onion adds a sweet and tangy flavor I love.

Garlic: I always use garlic in my food! It adds a punch of flavor to the curry and delivers a mild heat and a distinctive aroma that complements the other ingredients.

Large Sweet Potatoes: Sweet potatoes are the star of this recipe that add a creamy texture and a sweet, earthy flavor to the soup. I remove the skins after baking for an even creamier soup.

Yellow Curry Powder: I use 2 teaspoons of curry powder to add warm, and savory flavors to the dish.

Red Pepper Flakes: A hint of red pepper flakes adds a spicy kick to this sweet potato curry soup. You can omit this if you’re not a fan of heat.

Ground Cumin: A sprinkle of ground cumin lends a warm and earthy flavor to the soup that pairs wonderfully with the curry powder and sweet potatoes. It’s my go-to spice for curries.

Cinnamon: The sweet aromatic flavor of cinnamon is one of my secret ingredients that adds a subtle sweet-spicy note to the soup. You don’t need much – just a few shakes of the bottle will do the trick.

Salt: Salt enhances the overall flavors of the curry. I used half a teaspoon here, but you can adjust the amount to your taste.

Cilantro: I use chopped cilantro as a garnish, adding a fresh and citrusy flavor to the soup.

Chopped Peanuts: To give my low-calorie curried sweet potato soup a delightful crunch, I add chopped peanuts. They serve as a garnish and add an extra layer of texture.

Other Optional Toppings: A drizzle of coconut cream, vegan sour cream, crispy onions, and/or chili oil are great options. I personally like a touch of coconut cream in my curry.

Substitutions

Onion: I usually go with yellow onion, but if I’m out, I’ll use white or red onion. For a milder flavor, I sometimes use shallots or leeks instead.

Sweet Potatoes: I love sweet potatoes here, but I’ve also tried this recipe with butternut squash and even regular potatoes.

Spices: If I run out of curry powder, I just mix my own with coriander, turmeric, cumin, fenugreek, and chili powder. For cumin, I’ll substitute coriander or even caraway seeds. If I don’t have cinnamon, I’ll use nutmeg or allspice instead.

Cilantro: Since I know cilantro isn’t for everyone, I sometimes garnish with parsley, green onions, or basil instead.

Peanuts: I usually top the soup with chopped peanuts, but I’ve also used almonds and cashews for a different crunch.

🔪 How To Make

Get ready to warm up with a bowl of creamy sweet potato soup with my easy to follow instructions. Here is how I make it:

Prepare And Cook Vegetables: I start by steaming and sautéing the onions and garlic in a large pot or Dutch oven at medium heat, adding stock as needed to prevent them from sticking. While they’re cooking, I bake the sweet potatoes either in the microwave or the oven.

Add Broth And Simmer: Next, I add four cups of vegetable broth, sweet potatoes, and remaining ingredients (except garnishes) to the large saucepan and bring the mixture to a boil. Once it’s boiling, I reduce the heat to low, cover the pot, and let it simmer for about twenty minutes or until all of the ingredients are tender.

Blend The Soup: After everything’s cooked, I turn off the heat and puree the soup with a hand blender until it’s a smooth puree. By this point, you may need to add more broth to get the consistency you want and give it a good stir.

Reheat And Serve: Once it is pureed, I bring it back to a simmer to warm it through, then ladle the soup into bowls and top each one with cilantro and chopped peanuts. Enjoy this creamy curried sweet potato soup immediately!

📖 Variations

I love making this curried sweet potato soup because I can try different flavors depending on what my crew is in the mood for. These are our tried and tested favorites that I want to share with you.

Protein Boost: To make this spicy soup even more filling, consider adding a source of protein. A cup of cooked chickpeas or red lentils would work wonderfully. I add them in before I blend it to ensure they’re well incorporated.

Add Herbs: I like to experiment with different herbs to change up the flavor profile by adding a sprig of rosemary or thyme while the soup simmers. Just remember to remove the sprigs before you blend this healthy sweet potato curry soup.

Chunky Soup: If you prefer a soup with a bit more texture, don’t blend all of the soup. My trick is to leave some chunks of sweet potato for a hearty rustic soup. This variation is particularly satisfying on a cold day!

🍽 Serving Suggestions

My curried sweet potato soup goes with just about anything. I love pairing it with everything from fresh salads to hearty mains and depending on how hungry I am! Here are some of my favorite ways to serve it:

Salads: I think the creamy, spiced flavor of this soup pairs great with fresh, crunchy salads, like my family favorite beetroot and feta salad, a healthy winter greens mix with kale and apple, or a vibrant tomato avocado cucumber salad.

Mains: When I’m serving this soup as a starter, I like following it up with something hearty, like vegan meatloaf, a colorful vegetable stir-fry, or a chickpea and lentil curry. It also goes really well with wholesome grain dishes, such as quinoa-stuffed bell peppers or a simple brown rice pilaf.

Perfect with Sandwiches: This soup is also one of my favorite sides for sandwiches. It’s especially good with a grilled veggie panini, a chickpea salad sandwich, or even a vegan BLT.

🧊 Storage Directions

To Refrigerate: I allow the curried sweet potato soup to cool before storing it in an airtight container. It will keep well in the refrigerator for up to four days. 

To Freeze: When I make a double batch, I always have enough to freeze, and this soup is perfect for freezing. Once it has chilled overnight in the fridge, I simply transfer it into a freezer-safe container or resealable freezer bag. It can be stored in the freezer for up to two months, making it a great option for batch cooking.

To Reheat: It’s perfect for those busy weeknights when I want something pronto. I either thaw it in the fridge overnight, reheat it in a microwave using the defrost setting, or warm it up gently on the stovetop for a quick meal. 

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