Vegan Curried Sweet Potato Soup: A Flavorful 30-Minute Delight

Are you looking for a velvety flavor packed soup for a starter or meal? This Curried Sweet Potato Soup is a vibrant bowl of goodness that will warm you from the inside out.

Packed with flavors of coconut and curry, this easy soup is ready in about 30 minutes. Add your favorite toppings like raisins, coconut, nuts or chutney and tuck in to a bowl of this hearty vegan soup

While flipping through the original May I Have a Copy of That Recipe cookbook (printed on a dot matrix computer) that was the precursor to this website, I came across a recipe for Curried Sweet Potato Soup that I knew wasn't on the blog yet. Mostly because I know my mom never actually made it. She put it in as a joke for a friend that does not care for coconut.

I lightened up the original recipe with some coconut milk instead of half and half and a tweak here and there to match the ingredients I had on hand and I ended up with an awesome vegan meal.

Sweet Potatoes versus Yams

I don't care what the stores label them, those orange fleshed tubers are sweet potatoes not yams. Yams are botanically something else entirely. If it has a smooth skin, regardless of the color inside, it is a sweet potato. If the skin is rough and scaly then it is a yam.

Ingredients for Curried Sweet Potato Soup

The ingredients are all easy to find

• sweet potatoes any color
• yellow onion
• canned coconut milk
• flake coconut (unsweetened)
• vegetable or chicken broth
• olive or coconut oil
• lemon juice
• curry powder

Serve with your favorite curry type toppings like toasted coconut, chopped peanuts, raisins (cranberries in this photo) or maybe some chutney.

Recipe

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Ingredients

 

• 2 medium sweet potatoes (about 1 ½ to 2 pounds)
• 1 teaspoon olive or coconut oil
• ½ medium yellow onion (chopped)
• 1 can coconut milk (13-14 ounces)
• ½ cup flake coconut
• ½ -1 cup vegetable or chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons curry powder

OPTIONAL TOPPINGS

• chopped peanuts
• toasted coconut
• raisins
• chutney

Instructions

 

• Peel sweet potatoes and cut into chunks. Place in large saucepan and cover with water. Cook over medium heat until soft, about 10-15 minutes. Drain the water.
  2 medium sweet potatoes
• Puree sweet potatoes in blender or food processor.
• Rinse the saucepan and return to the stove. Add the oil and onions and sauté onions until translucent, 1 -2 minutes. Add coconut milk and flaked coconut and heat for 2-3 minutes.
  1 teaspoon olive or coconut oil, ½ medium yellow onion, 1 can coconut milk, ½ cup flake coconut
• Add coconut mixture to the food processor with sweet potatoes. Add curry and lemon juice. Process until smooth. Thin to desired thickness with stock. Taste and more curry powder if desired.
  ½ -1 cup vegetable or chicken broth, 2 tablespoons lemon juice, 2 teaspoons curry powder
• Serve with desired toppings.
  chopped peanuts, toasted coconut, raisins, chutney

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