Sweet Potato Curry Soup
I love this time of year when the weather gets cooler and a nice comforting bowl of soup just really hits the spot. This sweet potato curry soup is like a hug in a bowl and is made with nourishing ingredients. It also has the perfect sweet and savory flavor balance! Sweet potatoes are an excellent food that contains many vitamins and minerals, fiber, and supports our immune system. Definitely don’t miss out on this soup of the season!
What you will need
Sweet Potatoes – Also known as yams sometimes and are packed with fiber, vitamins, minerals, and antioxidants. They contains high amounts of Vitamin A and C which support eye health and the immune system. It is also very delicious and goes so well in soup!
Yellow Onion – This onion adds so much flavor and pairs so well with the butternut squash and spices. I haven’t tried it with red onion yet so it’s up to you!
Garlic Cloves– I love adding fresh roasted garlic to my soups to bring out such a good flavor!
Coconut Milk – You’ll want to make sure to use the full fat coconut milk from the can which will make this soup extra creamy!
Broth – I personally use a chicken bone broth for my base for the extra protein and gut health benefits but you can use regular chicken broth. You can also make this soup vegan y using vegetable broth.
Coconut Aminos – This ingredient has a nice sweet/salty taste that goes well with the soup.
Spices – We will use a combination of curry spice, garam masala, and ground cumin.
Avocado Oil – This is the oil I use when I roast food. It is a great high heat oil. My favorite is the brand Primal Kitchen.
Sour Cream – garnishing this soup with some sour cream add a fun tangy flavor!
Parsley -I love garnishing my soups with a little bit of fresh herbs.
How to make the sweet potato curry soup
Prepare the ingredients
First, carefully peel and cube the sweet potatoes and then place them on a baking pan lined with parchment paper. Then, Carefully cut and slice half a yellow onion and add the onion slices to the pan with the sweet potatoes and garlic cloves. Drizzle 2 tbsp avocado oil over top and mix around the sweet potatoes, onion slices, and garlic cloves until they are evenly coated.
Roast the Veggies
Next, Roast the sweet potatoes, onion, and garlic for 35-40 minutes at 400 degrees. Shuffle around the veggies halfway through roasting. Once they are done, set aside to cool for a few minutes.
Blend the Ingredients
Add the roasted veggies and sweet potatoes to a high-powered blender along with the coconut milk, broth, coconut aminos, and spices. Blend on high for 2-3 minutes or until the consistency becomes smooth and creamy. (If the soup has cooled down a lot, add it to a pot on the stove to heat back up.)
Serve the Soup
Serve the soup topped with some dairy free sour cream and fresh parsley and enjoy. You can enjoy this as a delicious side dish or add protein to make it a complete meal.
Other recipes you will enjoy
Sweet Potato Curry Soup
Equipment
- Blender
- Baking sheet pan
Ingredients
- 3 medium sweet potatoes
- 1/2 medium yellow onion
- 5 cloves of garlic(peeled)
- 3-4 cups chicken bone broth or veggie broth
- 1 can full fat coconut milk
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 2 tsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp ground cumin
Toppings
- Dairy free sour cream
- Fresh parsley
Instructions
- Carefully peel and cube the sweet potatoes and then place them on a baking pan lined with parchment paper.
- Carefully cut and slice half a yellow onion and add the onion slices to the pan with the sweet potatoes and garlic cloves.
- Drizzle 2 tbsp avocado oil over top and mix around the sweet potatoes, onion slices, and garlic cloves until they are evenly coated.
- Roast them for 35-40 minutes at 400 degrees. Shuffle around the veggies halfway through roasting. Once they are done, set aside to cool for a few minutes.
- Add the roasted veggies and sweet potatoes to a high-powered blender along with the coconut milk, broth, coconut aminos, and spices
- Blend on high for 2-3 minutes or until the consistency becomes smooth and creamy. (If the soup has cooled down a lot, add it to a pot on the stove to heat back up.)
- Serve the soup topped with some dairy free sour cream and fresh parsley and enjoy.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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