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.

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees.
2. Lightly oil a baking sheet. Bake sweet potatoes cubes until soft, about 35 minutes. Set aside.
3. In a large pot over medium heat, heat sesame oil until shimmering.
4. Add onions, garlic, and ginger, and sauté until onions are browning, about 5 minutes.
5. Add all the spices and mix well. Cook until fragrant, about one minute.
6. Add the sweet potatoes and vegetable stock. Bring to a gentle boil.
7. Reduce heat, cover, and allow to simmer for about 10-15 minutes.
8. 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!
9. Slowly incorporate coconut milk and maple syrup.
10. Return to stove top on low heat to heat through. Season to taste with salt and pepper.
11. Garnish with fresh cilantro, homemade seed crackers, leafy sprouts, or fresh baked bread.

Pro Tips

• 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?

Try This Vegan Vietnamese Pho Recipe!

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• DIY Tahini Spread with Hemp Seeds
• Roasted Brussels Sprouts with Garlic Oil
• Classic Rosehip Jam Recipe