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Curried sweet potato soup, spoon, and bowl of hemp seeds.

Vegan Curried Sweet Potato Soup

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4


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.


  • 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


  1. 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.
  2. Add chopped sweet potatoes and spices and toss to combine.
  3. 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.
  4. 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!
  5. The soup will be thick and creamy. Serve in a bowl with a generous sprinkle of Hemp Heart Toppers.


  • Serving Size: 1 1/2 cups
  • Calories: 377
  • Sugar: 13g
  • Fat: 15g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 6g
Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!