Simple Curried Sweet Potato Soup
This simple Curried Sweet Potato Soup recipe can be prepared in about 20 minutes flat! It is adapted from the Physicians Committee for Responsible Medicine.
We love this sweet potato curry soup because it’s…
- Simple to make
- Loaded with nutrients
- Wholesome
- Warm & comforting
- Tasty
This is an easy one-pot recipe that can also be made in a slow cooker or crockpot.
How to make sweet potato curry soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Saute onion and garlic in a little veggie broth until slightly browned.
Add red curry paste and slowly stir it for about a minute.
Slowly stir in the veggie broth, making sure it thoroughly integrates with the curry paste. Add chili powder, salt, and nutritional yeast.
Drain and rinse chickpeas.
Add to soup, along with diced sweet potatoes.
Simmer the soup for about 5 minutes until the sweet potatoes are al dente.
Add spinach leaves and allow to sit on heat another minute to wilt.
Remove from heat and serve.
UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
With added sweet potatoes, fresh spinach, onion, and spices, this dish is loaded with phytonutrients and antioxidants that promote health and fight disease.
Nutrition in chickpeas
Did you know that just one cup of cook chickpeas has over 12 grams of fiber? Better yet, they contain both soluble fiber and insoluble fiber, the latter of which helps lower LDL cholesterol.
In addition, each cup of garbanzo beans packs a whopping 12 grams of protein!
There are so many benefits to these little legumes. Chickpeas are a great source of plant-based protein and fiber, iron, zinc, phosphorus, B vitamins and more.
With so many vitamins and nutrients, chickpeas are a powerhouse of nutrition.
Other great soup recipes
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Curried Sweet Potato Soup
Ingredients
- 2 Tbsp Thai red curry paste
- 2 cups veggie broth
- 1 small sweet potato diced
- 1 cup chickpeas cooked
- 1 cup baby spinach leaves
- 1 onion minced
- 3 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/4 cup nutritional yeast
- salt to taste
Instructions
- Saute onion and garlic in a little veggie broth until slightly browned.
- Add red curry paste and slowly stir it for about a minute.
- Slowly stir in the veggie broth, making sure it thoroughly integrates with the curry paste. Add chili powder, salt, and nutritional yeast.
- Drain and rinse chickpeas. Add to soup.
- Add the diced sweet potato.
- Simmer the soup for about 5 minutes until the sweet potatoes are al dente.
- Add spinach leaves and allow to sit on heat another minute to wilt.
- Remove from heat and serve.
- To make this in a crockpot, simply follow step #1 by sauteing onions. Add all ingredients to a large cooker and allow to cook on low for 2 hours. This will allow the flavors plenty of time to blend and become more powerful.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This sounds/looks delicious. It’s winter; where many of us reside gathering fresh spinach is not an option. For me, replacing spinach with frozen, organic greens would be the change. Yes, defrosting and squeezing out the liquid first before adding to the soup goes w/o saying.