The best thing about fall is I can enjoy soups again, yay! I live in the south of Spain, so I think I could die if a have a soup during the summer months. I really miss summer, but I love this sweet potato coconut curry soup so much, it makes me forget it’s cold outside (well, not yet).
As I told you on Instagram, I’ve been away for a few days and when I travel I don’t eat as many fruits and veggies as I usually do because I’m not always ready and it’s hard to deal with food temptation. I haven’t been feeling well after my travel, so I decided to buy a travel blender because when I have a smoothie in the morning I feel amazing and smoothies also help me to avoid unhealthy foods. I ordered a Nutribullet online, I hope I like it!
Fortunately, I feel better now because I’ve nourished my body with super healthy foods these last two days. When I’m sick, I love to have a warm and comforting soup for dinner. This one is made with ingredients I always have in my kitchen: sweet potatoes, coconut milk, spices, extra virgin olive oil, maple syrup, sea salt and veggies, but feel free to use any other ingredients you’ve got on hand.
Tips:
- Sweet potatoes can be replaced for white potatoes, although they cook faster.
- Feel free to use another sweetener instead of the maple syrup or even omit this ingredient.
- If you don’t have vegetable broth, you can use water instead.
- Add more or less liquid depending of the texture you want to get.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Sweet Potato Coconut Curry Soup
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, Asian
This sweet potato coconut curry soup is made with ingredients I always have in my kitchen, but feel free to use any other ingredient you’ve got on hand.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic
- 1/2 onion
- 1 14-ounce coconut milk can (400 ml)
- 2 cups vegetable broth
- 1 tbsp maple syrup
- 1/2 tsp ground ginger
- 2 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 cup diced sweet potato (265 g)
- Salt to taste
- Toppings: tofu, red cabbage, broccoli and red bell pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic and the onion (diced) and cook until golden brown.
- Add the rest of the ingredients and simmer until the sweet potatoes are soft.
- Transfer the soup to a blender and blend until smooth and creamy.
- Serve with your favorite toppings. I used raw veggies (red cabbage, broccoli and red bell pepper) and tofu (I cook it according to our vegan Caesar salad recipe, but you can also bake, sauté or fry the tofu).
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
Sina @ Vegan Heaven says
October 6, 2015 at 21:46Yummy! This looks so comforting and creamy. Perfect for rainy fall days! 🙂
Iosune says
October 7, 2015 at 10:03Thanks a lot Sina! 🙂
kate says
November 21, 2015 at 23:55The recipe sounds so delicious. I will give it a try tomorrow. Really can’t wait to taste the soup.. Thank you so much 🙂
Iosune says
November 23, 2015 at 08:47Hi Kate! Hope you like it 😀
Kathryn says
August 9, 2016 at 23:55This soup is unreal!!! Thank you so much for this recipe 🙂 I poured mine over fresh spinach and topped it with green onions, avocado, and your delicious tofu recipe! Mmmmmm!!!!!!!
Iosune says
August 31, 2016 at 09:48Hi Kathryn! Sounds amazing 🙂
Shaun says
October 3, 2016 at 18:55So freakin good!! Just made this recipe last night, it was very easy to make, simple ingredients, and so delicious. Can’t wait to try another recipe, maybe tonight….
★★★★★
Iosune says
October 11, 2016 at 11:35Thanks a lot Shaun! I’m so glad you enjoyed it 😀
Lisa says
March 6, 2018 at 12:14I just made this, and it is INCREDIBLE!!!! actually no, it is better than incredible
Iosune says
March 25, 2018 at 05:03Hi Lisa! So glad you liked it so much 😀
Kristi says
January 8, 2019 at 20:21This is a really flavorful and delicious soup. It’s creamy with a nice bit of spice and a hint of sweet. I added the tofu linked from your caesar salad and it was a great addition. Will definitely make again!
★★★★★
Iosune says
January 9, 2019 at 09:37Hi Kristi! Thanks a lot 🙂 Sounds amazing!
David says
March 7, 2019 at 14:54I made this for some tree hugging friends I have and they absolutly loved it.Used all
organic ingredients. Thank you so much. Oh, I don’t like sweet potatoes so I didn’t partake. And I prefer a more trust worthy organic and renewable diet of wild game.
Iosune says
March 9, 2019 at 06:26Hi David! You’re so welcome 🙂 So glad you guys liked it!
Gail says
March 11, 2019 at 00:11I was wondering if you guys could put together a spice mix or two that one could use a wide variety of recipes instead of dishing out teaspoon after teaspoon of individual spices. And, or, if you could recommend one already on the market that one could use as a reasonable substitute for the long list in alot of recipes ? I don’t mean to be lazy (but I am at times), but if I glance at a recipe and it has more than 10 ingredients I tend to turn away ! Let’s make life easy for those of us teetering on the edge of eating in a more healthy fashion !
Iosune says
March 11, 2019 at 02:30Hi Gail! I’m so sorry, but I can’t help you. It only takes 1 minute to add all the spices, or even less, and I think it’s totally worth it 🙂