Sometimes soup is simply a necessity. When the bitter chill of winter bites and the pantry is stocked with odds and ends, I like to give a whirl at piling anything tasty into a pot, then crossing my fingers for a delicious result. This time around, it was sweet potatoes. I knew their sweet and earthy aroma would go nicely with an Indian curry blend and one of those half dozen cans of coconut milk I seemed to be hoarding.
I love making creamy potato soups. Half the fun is diving into the pot with an immersion blender and watching all the ingredients slowly incorporate into a smooth and mouthwatering consistency. I love how adding a little more coconut milk, a dash of spice, or a little more stock while blending will slowly brighten up the deep, sunset orange into an almost pastel gold that is ripe for slurping. It’s like color matching at a paint store, only way more appetizing.
I went with a more Indian-inspired spice mix that complimented the sweetness of the potatoes, but still managed to bring out a savory sensation, even a tiny bite of spiciness. Also, a soup like this is fun to dress up! Top it off with some leafy sprouts, fresh cilantro, homemade croutons, or just dip a crunchy roll right in.
Vegan Coconut Curry Sweet Potato Soup
Makes 8 to 10 servings.
- 1 1/2 lb. organic sweet potato, peeled and cubed into 1-inch pieces
- 2 Tbsp. organic sesame oil
- 2 medium organic yellow onions, diced
- 4 organic garlic cloves, finely chopped
- 2 inches fresh organic ginger root, peeled and finely grated
- 1 Tbsp. organic curry powder
- 1 tsp. organic cassia cinnamon powder
- 1 tsp. organic turmeric powder
- 1 tsp. organic coriander powder
- 1/2 tsp. organic cumin powder
- 6 cups organic vegetable stock
- 1 13.5 oz. can organic coconut milk
- 1 Tbsp. organic maple syrup (optional)
- Pink Himalayan salt to taste
- Organic rainbow peppercorns, ground, to taste
- Preheat oven to 375 degrees.
- Lightly oil a baking sheet. Bake sweet potatoes cubes until soft, about 35 minutes. Set aside.
- In a large pot over medium heat, heat sesame oil until shimmering.
- Add onions, garlic, and ginger, and sauté until onions are browning, about 5 minutes.
- Add all the spices and mix well. Cook until fragrant, about one minute.
- Add the sweet potatoes and vegetable stock. Bring to a gentle boil.
- Reduce heat, cover, and allow to simmer for about 10-15 minutes.
- Remove from heat and, using an immersion blender, blend the soup until well mixed and you reach a nice creamy consistency. Alternatively, pour soup into a blender or food processor to blend, and put back into pot. Be careful, the soup is hot!
- Slowly incorporate coconut milk and maple syrup.
- Return to stove top on low heat to heat through. Season to taste with salt and pepper.
- Garnish with fresh cilantro, homemade seed crackers, leafy sprouts, or fresh baked bread.
- If you find the soup is too thick, you can thin it out by using more vegetable stock during the blending process.
- If you find that the soup is too thin, add more baked sweet potatoes. You can also remove a little of the stock and add a tablespoon of flour, mix well, and return back into the pot.
- Want a Paleo-friendly recipe? Just skip the maple syrup!
Want More Delicious Soup to Slurp?
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