Curried Sweet Potato Soup
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.
Servings: 6 servings
Calories: 120kcal
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 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)
Instructions
- 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!
Notes
- My #1 Secret Tip for making curried sweet potato soup is to bake the sweet potatoes before I even start the soup. I often pop them in the oven while I am getting everything else ready, but if I am short on time, the microwave works just as well. Baking the potatoes first makes them soft and sweet, and when I blend them into the soup they turn silky and smooth. If you want your soup extra creamy, go ahead and peel off the skins after baking, but if you do not mind a little texture you can leave them on.
- Use An Immersion Blender: To make things quick and easy, I 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, I add more broth to achieve my desired consistency. This allows me to have a thicker or thinner soup based on my preference.
- Add Garnish: Don't forget the garnish! I 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.
- Batch Cooking Is Your Friend: Soups are great for batch cooking. I regularly double the ingredients to make a bigger batch and freeze the leftovers for later.
Nutrition
Calories: 120kcal | Carbohydrates: 15.5g | Protein: 3g | Fat: 4.7g | Saturated Fat: 0.7g | Sodium: 300mg | Potassium: 167mg | Fiber: 3g | Sugar: 4.1g