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.
Servings: 2 servings
Calories: 247kcal
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
Tips & Suggestions:
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.
Nutrition
Calories: 247kcal | Carbohydrates: 42.4g | Protein: 14.7g | Fat: 2.7g | Fiber: 9.4g