Creamy Sweet Potato Curry Soup

sweet potato curry soup

I don’t know about you, but there is little I love more than coming home on a cold and frosty day to snuggle beneath a blanket while hugging a bowl of steaming soup.

This vegan Creamy Sweet Potato Curry Soup is packed with immune-boosting goodness, simple but powerful flavours – and tastes oh-so-comforting!

vegan sweet potato soup

It’s also incredibly simple to make, relatively quick and effortless – and will leave you feeling warmed and soothed, from top to toe!

Sweet potatoes are one of my favourite healthy foods and I eat them most days. Not only are they delicious, but they’re packed with resistant starches (which are great for female hormone health), as well as vitamins and nutrients. Plus, they taste satisfyingly delicious!

vegan sweet potato soup

Anyway, back to the soup. I hope you enjoy it as much as we did!

Just add your favourite protein to top (you can even add a scoop of flavourless protein powder when blending), crusty bread to dunk, and you’re good to go!

Sam x

Creamy Sweet Potato Curry Soup

Ingredients:

  • Serves 4
  • 750g sweet potatoes, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 small to medium onions, peeled and chopped
  • 3 cloves garlic, minced
  • Thumb size chunk of ginger, peeled and grated
  • 1 – 1 1/4 tbsp mild curry powder
  • 1/2 tsp turmeric
  • 1 x 400ml tin light coconut milk
  • 500ml vegetable stock
  • 1 tsp maple syrup
  • 5-7 tbsp coconut yoghurt
  • Salt and pepper, to taste
  • To serve: plant-based cream, crispy chickpeas or tofu for protein 9or flavourless protein powder), coriander, squeeze lime

Method:

  1. Preheat your oven to 210C. Arrange the carrots and sweet potato on a lined baking tray and lightly drizzle with avocado oil. Toss to combine, then season. Pop in the oven to roast until tender (around 30 minutes – check at 25). Set aside.

  2. Heat some avocado oil in a pan, then lightly fry the onion until golden and fragrant. Add in the minced garlic and ginger, then fry for a further few minutes, stirring constantly. Add in spices, then fry until fragrant.
  3. Pour in the vegetable stock, coconut milk, maple syrup and roasted vegetables, then stir. Allow to warm through, cooking for around ten minutes. Blend smooth, then stir through coconut yoghurt and season to taste.
  4. Serve warm with crusty bread, crispy chickpeas or tofu (or protein of choice), fresh coriander and a squeeze of fresh lime juice.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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