Creamy, golden, 100% vegan and gluten-free!
Who doesn’t love a warm, creamy soup on a cold evening? Sweet potato curry soup isn’t just creamy; it’s velvety smooth, and bursting with aromatic spices that refresh the senses. With coconut milk, veggie broth and succulent sweet potatoes blended to perfection, this soup might just leave you begging for more than one bowl!
Oftentimes when I make sweet potato curry soup, I like to add 1 to 2 cups of cooked red lentils and blend it all together. This adds fiber and protein, while thickening the texture. The result is a delightfully rich soup that can be enjoyed by itself, with a side of warm naan, or sweet and steamy Coconut Rice. As you can see, this recipe is simple, yet has so much potential. Once you get it down pat, you’ll be itching to experiment.
Is Sweet Potato Curry Soup Healthy?
This dish is soup-er healthy! 😉 Sweet potatoes are full of fiber, vitamins, and minerals. Even better: there are no added sugars or preservatives in this soup. Plus, it’s 100% vegan and gluten-free because there’s no dairy or wheat (just double check your broth is gluten-free, if needed). Sweet potato curry soup is agreeable for most diets, so make a big pot of it and you’re good to go.
How to Paint Your Curry Purple
Now, at first you might be thinking: “Why would I want that?” But hear me out… there’s red curry, green curry, and this golden curry soup, so why not purple? Especially when purple sweet potatoes exist! Yep, that’s right, there are purple sweet potatoes, and I actually like them more than regular. Their royal color comes from anthocyanin, a natural pigment found in many fruits and vegetables.
To “paint” your curry soup purple, simply use purple sweet potatoes instead of regular. It’s that easy! When I make this version, I also like to add 1 teaspoon of ground cinnamon to sweeten it up and complement the richness of the potatoes. This edition is a perfect way to exercise creativity in the kitchen, so have some fun!
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 pounds sweet potatoes, peeled and cubed
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (13.5 ounces) coconut milk
- 1 quart vegetable broth
- 3/4 teaspoon paprika
- 3/4 teaspoon turmeric
- 2 teaspoons fresh ginger, grated
- Salt to taste
- Fresh cilantro, chopped (for garnish)
INSTRUCTIONS
Sauté
Cook onions and garlic; add spices.
Simmer
Add sweet potatoes, coconut milk, and broth; cook until tender.
Blend & Serve
Purée soup, season, and garnish with cilantro.
Devour!
FAQs & Tips
Wait for the soup to cool down before storing it in an airtight container. It will last like this in the fridge for 3 to 4 days. You may also store it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Heat in a pot on the stove at medium heat, stirring occasionally, until it starts to simmer. If it needs a little “freshening up,” feel free to add a splash of coconut milk or broth ’til it reaches the desired texture.
If you prefer a thicker curry soup, I recommend either adding lentils (like I suggested above) or adding 1 to 2 tablespoons of coconut cream. You could also add a cornstarch slurry to thicken it up. To do this, mix equal parts water and cornstarch, stirring constantly until the mixture becomes a paste. Then slowly whisk this slurry into your soup. Pretty handy, huh?
You can, but I don’t recommend it. Canned sweet potatoes tend to be soggier than fresh ones, due to the excess water content, and could change the soup’s texture drastically.
Yes, in fact: I recommend adding three large carrots (peeled and cubed) to the sweet potato step for a boost of bright orange flavor. You can also add regular potatoes in the same way, which might thicken the soup due to their starch.
Serving Suggestions
Other than with a side of plain naan or rice, there are many ways to enjoy sweet potato curry soup.
For lunch, pair it with Naan Pizza, Turmeric Rice, or Honey Garlic Roasted Chickpea Wraps. At dinner, serve your soup with Indian Chicken Kebabs, Roasted Cauliflower, Indian Chicken Rice Casserole, or Falafel Burgers. With this spread to choose from, you’re all set for a flavor-packed meal!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 pounds sweet potatoes peeled and cubed
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper optional
- 1 can 13.5 ounces coconut milk
- 1 quart vegetable broth
- 3/4 teaspoon paprika
- 3/4 teaspoon turmeric
- 2 teaspoons fresh ginger grated
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
-
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger; sauté until onion is translucent.
-
Stir in curry powder, ground cumin, turmeric, optional cayenne, and paprika, cooking for about 1 minute until fragrant.
-
Add cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25 minutes or until sweet potatoes are tender.
-
Use an immersion blender to purée the soup until smooth. Season with salt to taste and adjust other seasonings as needed. Serve hot, garnished with fresh cilantro if desired.
Nutrition Info:
Calories: 268kcal (13%) Carbohydrates: 55g (18%) Protein: 5g (10%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 1075mg (47%) Potassium: 887mg (25%) Fiber: 8g (33%) Sugar: 13g (14%) Vitamin A: 32998IU (660%) Vitamin C: 9mg (11%) Calcium: 97mg (10%) Iron: 3mg (17%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
