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This comforting curried sweet potato soup is rich, creamy, and decadent, featuring a delicious blend of hearty sweet potatoes, aromatic spices, and savory vegetable broth. It’s a warm, inviting dish that’s perfect for chilly evenings when the weather cools down. The best part? This soup is vegan, plant based and healthy – it’s a creamy sweet potato soup without any heavy cream, fat, or butter!
When colder weather hits, I turn to soups that have rich, warm flavors and a bit of heat – to warm me up from the inside out. This delicious soup is the perfect way to escape from the cold! It’s decadent, filling, but also happens to be vegan, gluten-free and low-carb! And it’s perfect for sweet potato season!
This easy curried sweet potato soup recipe 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 perfect for the whole family to enjoy. The garnish of chopped cilantro and peanuts adds a delightful crunch and freshness, making each spoonful delicious.
What sets this recipe apart is just how creamy the soup turns out despite not using any cream, fat, or butter! The secret? The process of baking the sweet potatoes before blending them into the soup which guarantees a super smooth creamy texture.
This spicy sweet potato soup recipe is the perfect balance of sweet and savory, with a classic hint of spice. It has the most perfect taste, with the natural sweetness from the sweet potatoes shining through.
Plus, this delicious recipe is incredibly versatile, making it a great choice for a cozy family dinner or a sophisticated starter for a dinner party during the cooler months. It’s one of my favorite recipes served with some crusty bread and a glass of red wine.
This healthy soup is also super easy to make – it takes just a little over 30 minutes total (including prep and simmering time). And if you love spicy food, you can add slices of jalapeno peppers or green chili peppers for some extra heat. No matter how you serve it, I guarantee everyone will feel like this is the best soup they’ve ever had!
👩🏽🍳 Why You’ll Love Spicy Sweet Potato Soup
- Plant-Based: This curried vegan sweet potato soup is a dream come true for those on a plant-based diet. It’s packed with wholesome vegetables and spices, and is completely free of animal products.
- Quick And Easy: Even on your busiest days, you can whip up this easy recipe in just over half an hour. From dicing the onions to ladling the soup into bowls, this recipe is as straightforward as it gets.
- Simple Ingredients: You don’t need a long list of hard-to-find ingredients for this recipe. With basics like sweet potatoes, onions, garlic, and a few spices, you can create a healthy soup that’s bursting with flavor.
- Family-Friendly: This vegan curried sweet potato soup is a hit with both adults and kids. It’s a great way to get your little ones to eat their veggies, and it’s hearty enough to satisfy the grown-ups, too.
- Perfect For Beginner Cooks: If you’re new to cooking, this sweet potato recipe is a great place to start. It is easy to follow, and it’ll give you a delicious and healthy Indian inspired soup you’ll love from the every first time you make it.
- Holiday-Ready: With its warm spices and vibrant color, it is perfect for festive occasions. It is a crowd-pleaser that’s sure to add a touch of elegance to any holiday table. It’s truly the perfect soup!
This spicy sweet potato soup is a burst of flavors and nutrients, made with easily sourced ingredients. You’ll find all these ingredients in your local grocery stores, or they might already be in your pantry!
- Low Sodium Vegetable Broth: Using a low-sodium vegetable broth not only gives you control over the salt content but also forms the perfect liquid foundation for this curry spiced sweet potato soup. It infuses the soup with a subtle savory flavor.
- Yellow Onion: The diced yellow onion adds a sweet and tangy flavor to the soup. It forms the aromatic foundation of this soup and imparts a rich depth to the overall flavor.
- Garlic: Minced garlic adds a punch of flavor to the curry. It delivers a mild heat and a distinctive aroma that compliments the other ingredients.
- Large Sweet Potatoes: Sweet potatoes are the star of this recipe. They add a creamy texture and a sweet, earthy flavor to the soup. You can remove the skin after baking for an even creamier soup.
- Yellow Curry Powder: A couple of teaspoons of curry powder add warm, savory flavors to the dish. It brings a unique blend of spices that compliments the sweetness of the potatoes.
- 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: Ground cumin lends a warm and earthy flavor to the soup. It pairs wonderfully with the curry powder and sweet potatoes.
- Cinnamon: A pinch of cinnamon adds a subtle sweet-spicy note to the soup. Just a few shakes of the bottle will do the trick.
- Salt: Salt enhances the overall flavors of the curry. You can adjust the amount to your taste.
- Cilantro: Chopped cilantro serves as a garnish, adding a fresh and citrusy flavor to the soup. It also adds a beautiful color contrast.
- Chopped Peanuts: Chopped peanuts add a delightful crunch and nutty flavor to this low calorie curried sweet potato soup. 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.
🍲 Ingredient Substitutions
- Vegetable Broth: If you don’t have low sodium vegetable broth, you can use regular vegetable broth or veggie stock and adjust the salt accordingly. For a creamier soup, you can also use unsweetened almond milk or light coconut milk. If you are not strictly plant-based, chicken broth can be used as a substitute. The broth is both used for the base of the soup and to saute the onions – if you don’t need this soup to be oil-free, you can also use olive oil or coconut oil for sauteeing.
- Yellow Onion: You can substitute yellow onion with white onion or red onions. If you want a milder flavor, you can use shallots or leeks.
- Garlic: If fresh garlic isn’t available, you can use garlic powder. Use about a quarter of a teaspoon of garlic powder per clove.
- Sweet Potatoes: You can try this recipe with butternut squash, or even regular potatoes, but just keep in mind the flavor profile will be different.
- Spices: If you don’t have curry powder, you can make your own with a mix of coriander, turmeric, cumin, fenugreek, and chili powder. Ground cumin can be substituted with ground coriander or caraway seeds in a pinch. If you don’t have cinnamon, you can use nutmeg or allspice.
- Red Pepper Flakes: If you want to avoid the heat, simply omit the red pepper flakes. Alternatively, you can use a dash of cayenne pepper or a small amount of fresh or dried chili.
- Cilantro: If you’re not a fan of cilantro, you can use fresh parsley, green onions, or basil as a garnish instead.
- Peanuts: You can substitute them with other nuts, such as chopped almonds or cashews.
🔪 How To Make Curried Sweet Potato Soup
Ready to warm up with a bowl of creamy sweet potato soup? For more detailed instructions and nutrition facts, see the recipe card at the bottom of this post.
Prepare And Cook Vegetables: 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, bake the sweet potatoes either in the microwave or the oven.
Add Broth And Simmer: Next, 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, reduce the heat to low, cover the pot, and let it simmer. Keep it on low heat for about twenty minutes or until all of the ingredients are tender.
Blend The Soup: After everything’s cooked, turn off the heat and puree the soup with a hand blender until it’s a smooth puree. If you need to, add more broth to get the consistency you want and give it a good stir.
Reheat And Serve: Once it is pureed, bring it back to a simmer to warm it through. Ladle soup into bowls and top each one with cilantro and chopped peanuts. Enjoy this creamy curried sweet potato soup immediately!
💭 Expert Tips
- Bake The Sweet Potatoes: Before starting with the recipe, bake the sweet potatoes either in the microwave or the oven. You can remove the skin after baking if you want a super creamy soup.
- Use An Immersion Blender: To make things quick and easy, use a stick blender in the pot to blend the soup instead of a regular blender. It makes the entire cooking process simple and efficient.
- Adjust The Consistency: After pureeing the soup, you can add more broth to achieve your desired consistency. This allows you to have a thicker or thinner soup based on your preference.
- Add Garnish: Don’t forget to top each bowl with cilantro and chopped peanuts. This not only adds a pop of color but also provides a delicious crunch and depth of flavor to your veggie soup.
- Batch Cooking Is Your Friend: Soups are great for batch cooking. You can easily double the ingredients to make a bigger batch and freeze the leftovers for later.
- Proper Serving Temperature: If you’re serving this sweet potato and curry soup hot, make sure it’s properly heated. The ideal serving size for an appetizer portion is about one cup, while a meal portion is about one and a third cups.
- More Spice: If you’re a fan of fiery flavors, add an extra kick to this curried sweet potato soup. Try adding a teaspoon of chili powder or a dash more red pepper flakes. Remember to taste as you go to ensure it doesn’t get too hot! Other spices, such as garam masala and black pepper will add even more flavor to this warming soup.
- 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. Just add them in before you blend it to ensure they’re well incorporated.
- Creamy Coconut Milk Based Soup: For an extra touch of creaminess and a hint of tropical flavor, add a can of full-fat coconut milk or coconut cream to the soup. This variation also adds a lovely richness that perfectly balances the spicy elements.
- Thai Curry Version: To add a Thai spin to this dish, add some Thai red curry paste to it, along with some fish sauce, soy sauce, fresh ginger or ginger powder, and some fresh lime juice or lime zest instead of the Indian spices. Garnish with some fresh cilantro or chopped green onion before serving.
- Curried Sweet Potato And Carrot Soup: For a variation on the original, try adding some carrots to the mix. Just dice up a couple of large carrots and add them to the pot along with the sweet potatoes. They’ll add a lovely color and a slightly sweet, earthy flavor to the soup.
- Add Herbs: Experiment with different herbs to change up the flavor profile. Try 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. Leave some chunks of sweet potato for a hearty, rustic feel. This variation is particularly satisfying on a cold day!
🍽 Serving Suggestions
This curry sweet potato soup is a versatile dish that pairs well with a variety of meals, from hearty salads to comforting mains and more. Here are some of my favorite serving suggestions:
- Salads: This creamy, spiced soup is a perfect match for fresh, crunchy salads. Try serving it with a beetroot and feta salad, a winter greens salad with kale and apple, or a vibrant tomato avocado cucumber salad.
- Mains: This vegan soup recipe can be a delicious starter for main dishes like vegan meatloaf, chickpea and lentil curry, or a hearty vegetable stir-fry. It also pairs well with whole grain dishes like quinoa stuffed bell peppers or brown rice pilaf.
- Sides: Complement the soup with some warm, crusty whole wheat bread or garlic bread for a satisfying meal. You can also serve it with whole wheat pita chips or a portion of roasted vegetables for added nutrition.
- Perfect Pairing for Sandwiches: This soup makes a great side for your favorite plant-based sandwiches. Try it with a grilled veggie panini, a chickpea salad sandwich, or a vegan BLT.
🙌 Dietary Adaptations
This sweet potato curry recipe is naturally vegan, gluten-free, and dairy-free, making it a perfect choice for those with these dietary restrictions.
- Nut-Free Option: To make it nut-free, simply omit the peanuts to avoid any nut allergies. You can even substitute it with some toasted pumpkin seeds or sunflower seeds.
- Lower-Sodium Option: If you’re watching your sodium intake, opt for a low-sodium vegetable broth or make your own vegetable stock at home to control the amount of salt added.
- To Refrigerate: After allowing the curried sweet potato soup to cool, store it in an airtight container. It will keep well in the refrigerator for up to four days.
- To Freeze: This soup is perfect for freezing. Once it has chilled overnight in the fridge, 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: When you’re ready to enjoy the soup again, thaw it in the fridge overnight. You can then reheat it in a microwave using the defrost setting, or warm it up gently on the stovetop.
The skin of a yam looks kind of like tree bark, while a sweet potato is more reddish-brown. Real yams are a different type of root vegetable from sweet potatoes that have a starchier consistency, and the flesh is not as sweet.
The soup has a mild spice level due to the addition of curry powder and red pepper flakes. You can adjust the amount of these spices according to your preference.
You don’t have to peel the potatoes if you have a really powerful immersion blender, but to guarantee a super creamy texture, I do recommend peeling the potatoes after baking them for this soup.
If your soup ends up being too thin, place the soup back on the stove and simmer it, uncovered, over low to medium heat. This will help evaporate some of the excess liquid and thicken the soup. Stir occasionally to prevent sticking or burning. Alternatively, you can add a little bit of cornstarch mixed with cold water into the soup while stirring continuously. Allow it to simmer for a few more minutes to thicken.
If your soup is too thick, just add a little bit of water, coconut milk, or vegetable broth to thin it out until it has reached your desired consistency!
🥣 More Vegan Soup Recipes!
- Carrot Potato Soup
- Spaghetti Squash Soup
- Vegan Mushroom And Wild Rice Soup
- Butternut Squash Bisque
- Vegan Black Bean Chili
- Pumpkin And Sweet Potato Soup
- Vegetarian Taco Soup
- Mexican Bean Soup
- Creamy Garbanzo Bean Soup
Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
Curried Sweet Potato Soup
- 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 tsp curry powder more to taste
- ⅛ tsp red pepper flakes omit if you don’t like things too spicy!
- ½ tsp ground cumin
- 1 pinch cinnamon about 3 shakes of the bottle
- ½ tsp salt more to taste
- chopped cilantro optional, garnish
- chopped peanuts optional, garnish (1 tbsp per bowl)
- 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.
- Add 4 cups of vegetable broth, sweet potatoes, and remaining ingredients (except for cilantro and peanuts), and bring to a boil, then reduce to a simmer and cover.
- Simmer on low heat for 20 minutes, or until all of the ingredients are tender.
- Turn off the heat and puree with a hand blender until smooth, adding more broth to achieve desired consistency.
- Once the soup is pureed, bring it back to a simmer to warm it through.
- Ladle into bowls and top each bowl with cilantro and chopped peanuts. Enjoy!
- Soups are great for batch cooking, so you can double up on ingredients to create a bigger batch.
- Remove the skin from the sweet potato – after cooking – if you want a super creamy soup.
- Taste and adjust with salt and pepper as needed.
- Use low-sodium vegetable broth.
- Top the soup with cilantro and chopped peanuts.
- Freeze soups after they have been chilled overnight in the fridge. Soups will last up to two months in the freezer.
- If you’re serving a hot soup, make sure it’s actually hot. Also, the ideal serving size for an appetizer portion is about 1 cup (250ml), while a meal portion is about 1 1/3 cups (350ml).