Curried Sweet Potato and Vegetable Soup topped with Parmesan cheese makes a hearty, healthy satisfying starter or meal. 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!”, quickly followed by “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, but substantial enough for a whole meal (along with some crusty bread, croutons or Parmesan toast if I may suggest). The great thing about this soup is that you can use whatever vegetables you have on hand. Needless to say, you can make this soup ahead. It keeps well in the fridge for several days.
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.
- Vary the ‘heat’ by using more or less chili flakes.
- 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.
- Use frozen garlic cubes or minced garlic in the jar.
- Serve with store-bought garlic bread.
Scroll down below the recipe for pictures and links to a few of our other hearty vegetarian soups.