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: 10 mins
- Cook: 40 mins
- Total: 50 mins
- 2
- Main Dish
- Vegan, Asian
Servings 2
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).
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 357
- Sugar: 4.7g
- Sodium: 330mg
- Fat: 28.6g
- Saturated Fat: 19.8g
- Carbohydrates: 25.5g
- Fiber: 2.8g
- Protein: 4.4g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
Just made this soup and it is delicious! Thanks so much for sharing the recipe!
★★★★★
Hi Nancy 🙂 Thanks for your words!
absolutely tasteful. Even if I had forgotten to put coconut milk and I only added to the soup after I had blended everything (then I extra cooked other 8-10 minutes), that was a fantastic recipe. Thankx
★★★★★
Hi Sergio! Thanks a lot 🙂 So glad you enjoyed it!
I 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 !
Hi 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 🙂
I 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.
Hi David! You’re so welcome 🙂 So glad you guys liked it!
This 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!
★★★★★
Hi Kristi! Thanks a lot 🙂 Sounds amazing!
I just made this, and it is INCREDIBLE!!!! actually no, it is better than incredible
Hi Lisa! So glad you liked it so much 😀
So 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….
★★★★★
Thanks a lot Shaun! I’m so glad you enjoyed it 😀
This 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!!!!!!!
Hi Kathryn! Sounds amazing 🙂
The recipe sounds so delicious. I will give it a try tomorrow. Really can’t wait to taste the soup.. Thank you so much 🙂
Hi Kate! Hope you like it 😀
Yummy! This looks so comforting and creamy. Perfect for rainy fall days! 🙂
Thanks a lot Sina! 🙂