Sweet potato curry soup topped with Parmesan cheese makes a hearty, healthy satisfying starter or meal, packed with nutrition.
Robust, rich and spicy.
Jenna, my Kook partner/daughter, loves this soup. I made it for her one day when she surprised us with a visit near lunchtime. I foraged around in my fridge and cupboards and came up with what turned out to be this soup. Her first comment was “delicious, you need to post this!”. So I made the soup again the next day and turned it into this recipe.
The soup is super healthy and low calorie. You may have noticed that it looks green. That’s because I use a ton of nutritious baby spinach. You can reduce the amount if you prefer.
The great thing about this sweet potato curry soup is that you can use whatever vegetables you have on hand. And it’s substantial enough for a whole meal along with some bread, croutons or Parmesan toast.
Tailor To Your Taste
Use alternative vegetables such as cauliflower, zucchini, celery.
Add a squeeze of lemon before serving.
Add some herbs like thyme or rosemary.
After pureeing, add a splash of cream (about 1/4 cup or so) to make a creamier, more mellow soup. Or, for a dairy free version, add coconut milk instead.
Vary the ‘heat’ by using more or less chili flakes.
Shortcuts
Save half the time: Instead of chopping with a knife, pulse potato and vegetable chunks altogether in a food processor into very small pieces. This will also save about half the time simmering.
Leave the soup chunky and skip the puree step.
Use matchstick carrots purchased in the store and/or pre-chopped frozen onions.
Substitute fresh garlic with frozen garlic cubes or minced garlic in the jar.
Serve with store-bought garlic bread.
Make Ahead Sweet Potato Curry Soup
Needless to say, you can make this soup ahead. It keeps well in the fridge for several days.
Curried Sweet Potato Soup topped with Parmesan cheese makes a hearty, healthy satisfying starter or meal. Robust, rich and spicy.
Prep Time12mins
Cook Time25mins
Total Time37mins
Course: Soup
Cuisine: American, Vegetarian
Servings: 5-7
Author: Cheryl
Prevent your screen from going dark
Ingredients
1tablespoonolive oil
1sweet potato, peeled, cut into small pieces (1/2 inch)
1medium onion, chopped (about 1 cup)
1red pepper, cored, seeded and chopped
2small carrots, peeled and chopped
2teaspoongarlic, minced (or 3 tsp if you like)
1tablespooncurry powder
1teaspoonsmoked paprika
1/4teaspooncumin (or more)
1/2teaspooneach, salt and pepper
1/2teaspoonchili pepper flakes (pretty spicy)
5cupsvegetable broth
4-5 cups baby spinachuse less if you don't want the color so green
GARNISH: Parmesan cheese, grated
Instructions
SAUTE VEGETABLES: Heat oil in large pot on medium high. Add sweet potato, onions, peppers and carrots. Saute for 4-5 minutes, stirring occasionally. Add garlic and stir for a minute. Mix in all seasonings and cook another minute.
SIMMER SOUP: Add broth. Bring to boil, then reduce heat to medium-low and simmer soup for about 20 minutes or until vegetables are soft. Stir in spinach and cook for a minute until wilted.
FINISH AND SERVE: Using an electric hand held emulsion blender, puree the soup to the level of smoothness you prefer. (I like to leave some small pieces in the soup for texture, but it's up to you). Taste and adjust seasonings. If too thick, add a bit more broth or some cream. Ladle into bowls and, if desired, garnish with grated Parmesan cheese, croutons or bread toasted with Parmesan cheese on top.
Notes
Make Ahead:Â Â Keeps well in fridge for 4-5 days.
Nutrition
Nutrition Facts
Curried Sweet Potato Soup
Amount Per Serving
Calories 124Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 1321mg57%
Potassium 417mg12%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 11581IU232%
Vitamin C 41mg50%
Calcium 119mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!
Other hearty vegetarian soups you might like:
Curried Lentil Soup
Rich, creamy Curried Lentil Soup is a delicious vegan meal in a bowl. Lentils, curry, tomato sauce, coconut milk, garlic, ginger and cilantro are the stars of this instant pot soup.
There's nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious.Â
Just a few simple ingredients create this creamy, smooth, flavorful Thai-inspired butternut squash soup with some nice heat. And it only takes about 30 minutes to make.
Loaded with healthy vegetables, this hearty ratatouille soup is low calorie but satisfying. It makes a great meal with some warm fresh bread and cheese.
Homemade Creamy Tomato Soup with Parmesan Croutons
Remember Campbell's tomato soup with saltine crackers for dunking? Well, we promise this homemade creamy tomato soup with Parmesan croutons is a way better version. Classic comfort food.
After visiting Kendal Hills Game Farm just north of Toronto Canada, I knew I had to get my hands on its incredibly flavorful and hearty Mushroom Vegan Soup. The perfect meal for a cold winter day.
You will not miss the meat in this hearty, healthy vegetable barley soup with fiber and protein-rich beans. I make a big batch and serve it as a meal-in-a-bowl for lunch all week. The best...
