Curried Sweet Potato Soup is a flavorful and easy vegan soup that cooks in under 30 minutes!
While flipping through the original May I Have a Copy of That Recipe cookbook 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 Ma’am never made. She put it in as a joke for a friend that does not care for coconut.
I also knew I had two yams in the cupboard which are almost the same thing as sweet potatoes, at least as far as this recipe is concerned.
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.
Serve with your favorite curry type toppings like toasted coconut, chopped peanuts, raisins (cranberries in this photo) or maybe some chutney.
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Curried Sweet Potato Soup
- 2 Medium sweet potatoes or yams (about 1 1/2 to 2 pounds)
- 1 teaspoon olive or coconut oil
- 1/2 Medium onions (chopped)
- 1 can coconut milk (13-14 ounces)
- 1/2 cup flake coconut
- 1/2 -1 cup vegetable or chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- chopped peanuts (for serving)
- toasted coconut (for serving)
- raisins (for serving)
- chutney (for serving)
- Peel sweet potatoes or yams 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.
- 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.
- 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.
- Serve with desired toppings.
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