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Curried Sweet Potato Soup

by laurenburks125 January 19, 2019

This soup comes to you by way of my non-vegan, non-GF Dad. I made this for a family dinner, and he was so impressed that he requested it a second night in a row. So those of you with plant averse friends, family, or kids – this is for you!

Sweet potatoes are a darling of the health food world, but for good reason. They provide a pharmacy’s worth of vitamins – A, C, B6, B2. You name it. The’re also the perfect base of a soup – hearty, creamy and slightly sweet. In this recipe, I combined them with coconut milk and Indian spices for soup with some major flavor.

Print Recipe

Curried Sweet Potato Soup

Servings: 5

Ingredients

  • 6 heaping cups chopped sweet potato (about 3 large potatoes)
  • 1 large onion
  • 3 cloves garlic
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp olive oil
  • 1 can full fat coconut milk
  • 1 box vegetable broth (4 cups – I like Imagine brand)
  • 1/4 cup coconut aminos (if you don’t have, you can sub a complementary acid like lime)
  • 2 tbsp hot curry powder
  • 1 tsp cinnamon
  • salt to taste

Instructions

  • Place a soup pot on medium heat with olive oil. Once warm, add your ginger, garlic, and onions. Saute for 3-5 minutes.
  • Add the curry, sweet potatoes and cinnamon, tossing to coat. Let the mixture cook for 5 minutes.
  • Add your vegetable broth and coconut milk and bring it to a boil. Continue to simmer until the sweet potatoes are soft, approximately 12-15 minutes.
  • Transfer the soup to a high powered blender (or use an immersion blender) and blend until smooth. Return back to the pot and add the coconut aminos and salt to taste.
  • Serve with a splash of lime, fresh cilantro, plant yogurt or seeds. Enjoy!
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My first word was eat, my favorite place is the grocery store and my version of the Superbowl is cracking open a new cookbook. Here, you'll find delicious recipes that are kind to your body, animals and the planet.

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