Simple Curried Sweet Potato Soup
This sweet potato curried soup is a vibrant and comforting dish, featuring creamy sweet potatoes simmered in aromatic curry spices. It’s a deliciously hearty and nutritious option, perfect for warming up on cool days.
This sweet potato vegan soup is a flavorful delight, combining the sweetness of tender sweet potatoes, the protein boost from chickpeas, and the vibrant freshness of spinach. It’s a nutritious, well-balanced meal that’s both satisfying and delicious.
We have more delicious vegan soup recipes on this website like our creamy dairy-free butternut squash soup, Chef AJ’s black bean soup, and this sweet potato peanut African stew.
Reasons you will love this recipe
- Nutritious and Wholesome: Packed with nutrient-rich ingredients like sweet potatoes, chickpeas, and spinach, this soup provides essential vitamins, minerals, and protein for a balanced, healthy meal.
- Easy to Make: With straightforward ingredients and simple preparation, this vegan soup is perfect for a quick weeknight dinner or a make-ahead lunch.
- Vegan and Allergy-Friendly: This soup is entirely plant-based, making it suitable for vegans and those with dairy or gluten allergies, ensuring everyone can enjoy a hearty and flavorful meal.
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.
STEP #1: Saute onion and garlic in a little veggie broth until slightly browned.
STEP #2: Add red curry paste and slowly stir it for about a minute.
STEP #3: Slowly stir in the veggie broth, making sure it thoroughly integrates with the curry paste. Add chili powder, salt, and nutritional yeast. I now have a delicious homemade vegetable bouillon powder that is a wonderful addition to this soup, beans, and so much more!
STEP #4: Drain and rinse chickpeas and add them to the soup, along with diced sweet potatoes.
STEP #5: Simmer the soup for about 10 more minutes until the sweet potatoes are al dente.
STEP #6: Add spinach leaves and allow to sit on heat for another minute to wilt. Remove from heat and serve.
Crockpot Instructions
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.
This recipe is adapted from the Physicians Committee for Responsible Medicine.
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Curried Sweet Potato Soup
Ingredients
- 2 teaspoons Thai red curry paste
- 2 cups veggie broth
- 1 cup small sweet potato diced
- 1 cup chickpeas cooked
- 1 cup baby spinach leaves
- 1/2 cup onion minced
- 3 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/4 cup nutritional yeast
- 1/4 teaspoon 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. I now have a delicious homemade vegetable bouillon powder that is a wonderful addition to this soup, beans, and so much more!
- Drain and rinse chickpeas and add them to the soup, along with diced sweet potatoes.
- Simmer the soup for about 10 more minutes until the sweet potatoes are al dente.
- Add spinach leaves and allow to sit on heat for another minute to wilt. Remove from heat and serve.
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.