If there’s one thing we know at the Plant Riot it’s this – behind every success, there’s a great partner! In this vegan soup recipe, we partnered sweet potato with the delicious flavors of coconut curry 😋. We love this combination – and we think you will too!
Keep Calm and Curry On!
You know, curry can mean a lot of things to a lot of people. The most familiar are probably the curries that originated in the Indian subcontinent. This region is where the word “curry” (actually kari, a Tamil word) originated.
However, the word “curry” is now used (at least in English) to describe all kinds of spicy dishes from across the globe. These days, you can walk down the restaurant strip in almost any city and find a curry house. What a wonderful world 😀!
Well, whatever you mean when you say curry … all we hear is “delicious”!
Our inspiration for this sweet potato curry soup is the ancient spice blend of coriander, turmeric, cumin, fenugreek, and chili. You can generally find this mix at the grocery store as “curry powder”, but you can always make your own if you have the time 😉. We then rounded out the soup’s curry flavors with some coconut milk. All of this spiciness and creaminess then gets some starchy body from the sweet potato.
Speaking of sweet potatoes – it’s very hard to go wrong with these sort-of-spuds. They are delicious, but also loaded with vitamin A. This sweet potato curry also delivers plenty of fiber and beta-carotene (an antioxidant that your body also uses to make vitamin A). Finally, sweet potatoes have a low glycemic index (GI). This means that despite having more sugar than regular potatoes, they release this energy more slowly – fueling your body for longer.
So if it’s cold outside, or you just want to enjoy some soup, give this sweet potato curry recipe a try!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!
If you’re looking for more soup recipes, please check out our tasty Tomato and Zucchini soups!
Heat a large pot over medium heat. Add coconut oil or vegetable broth and onion, and sauté until the onion softens and becomes translucent, about 5 minutes.
Add garlic, sweet potato, celery and carrots, stir well. Cook until vegetables start to soften and brown, about 5 minutes. If needed, add a splash of water to help prevent the vegetables from sticking to the bottom of the pot.
To the vegetables, add garlic, curry powder, umami seasoning, and a pinch each of salt and pepper, stir well and cook for a further 2 minutes.
Next add vegetable broth to the pot and stir well. Raise heat and bring soup to a boil. Once the soup has reach boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20 minutes. Stir through coconut milk. Set soup aside to cool for at least 10 minutes.
Once the soup has cooled slightly, using an immersion blender or counter top blender, carefully blend the soup in batches until the soup is smooth and creamy, return soup to pot. Taste the soup and adjust seasoning as needed. If necessary, reheat soup.
Ladle soup into bowls and if desired, drizzle with a little coconut cream. Drag a spoon around the soup in a circular motion to create a coconut cream swirl.
Make sure your curry powder is super fresh so that your soup has a delicious curry flavor! If your curry powder has been hanging around for a while you might like to add another teaspoon or two to boost the flavor.
*The umami seasoning I use is from Trader Joe’s and is a combination of kosher salt, dried onions, ground mustard seeds, porcini mushroom powder, white button mushroom powder, crushed red pepper, black pepper and dried thyme.
Nutrition facts are to be used as a guide only and are calculated without optional toppings and toast.
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