Sweet Potato Soup

DF GF V VG

Flavored with traditional curry spices and coconut milk, this vegan curried sweet potato soup is so rich and creamy you won’t miss the dairy. 

Soup season is here and I couldn’t be more excited — warm bowls of soup are not only super comforting but they’re incredibly easy in terms of cooking and clean up. They’re the ultimate one-pot meal!

The best VEGAN Curried Sweet Potato Soup // Flavored with traditional curry spices and made creamy with coconut milk.

This particular soup is loaded with curry powder, garam masala and turmeric so you’ve got all those aromatic Indian spices along with creamy coconut milk and sweet potatoes. It’s thick, rich and absolutely delicious on a chilly fall night.

The best VEGAN Curried Sweet Potato Soup // Flavored with traditional curry spices and made creamy with coconut milk.

With pureed soups I like to add a little texture with toppings.

The best VEGAN Curried Sweet Potato Soup // Flavored with traditional curry spices and made creamy with coconut milk.

I hope you enjoy this creamy soup as much as we do!

Vegan Curried Sweet Potato Soup

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Flavored with traditional curry spices and coconut milk, this vegan curried sweet potato soup is so rich and creamy you won’t miss the dairy.
Curried sweet potato soup, spoon, and bowl of hemp seeds.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 Tablespoon avocado oil, coconut oil or olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, peeled and chopped (about 6 cups chopped)
  • 2 Tablespoons curry powder
  • 1/2 Tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1 15 oz can coconut milk
  • 1 32 oz container of vegetable broth
  • Chipotle, Onion & Garlic Hemp Heart Toppers or Maple & Cinnamon Hemp Heart Toppers

Instructions
 

  • Heat oil in a large pot over medium heat. Add onions and garlic to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
  • Add chopped sweet potatoes and spices and toss to combine.
  • Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
  • Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches and be careful because the soup will be very hot!
  • The soup will be thick and creamy. Serve in a bowl with a generous sprinkle of Hemp Heart Toppers.

Nutrition

Serving: 11/2 cups Calories: 377kcal Carbohydrates: 52g Protein: 6g Fat: 15g Fiber: 8g Sugar: 13g

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Parchment paper lined with protein balls.

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