Curried Sweet Potato Soup

It has been one rainy weekend.

We ventured out into the rain yesterday, but today we decided to stay at home. And on days like today, there’s nothing better than a big bowl of soup, a blanket, and a good movie.

Luckily I had this recipe for a delicious sweet potato soup on hand, thanks to an amazing partnership with the Whole Foods Wellness Club in Oakland! (but more on my exciting news with Whole Foods in an upcoming post ).

Today it was all about making this rich and creamy soup, in honor of my new partner in health and wellness.

And while this soup is definitely decadent and filling, you will find no cream, fat or butter in this recipe.

I like my food on the spicier side, so I added a bunch of additional spices to the original recipe that gave it even more warmth and comfort.

The husband gobbled this up so fast, he was onto his second bowl before I finished my first!

The best part was this was super easy to make – took less than 30 minutes total (including prep and simmering time).

The Ingredients

4-6 cups low sodium vegetable broth

1 yellow onion, diced

4 cloves garlic, minced

2 large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)

2 heaping tsp curry powder

1/8 tsp red pepper flakes (omit if you don’t like things too spicy!)

1/2 tsp cumin

A sprinkle of cinnamon – about 3 shakes of the bottle

Chopped cilantro (garnish)

Chopped peanuts (garnish)

Salt to taste

The Directions

Step 1: Steam and saute the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.

Step 2: Place sweet potatoes, garlic, onions, spices into the pot. Add 4 cups vegetable broth and simmer for a few minutes, until all of the ingredients are tender.

Step 3: Puree with a hand blender until smooth, adding more broth to achieve desired consistency.

Step 4: Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with cilantro and chopped peanuts. Enjoy!

Oh, and did I mention – it’s vegan and gluten free!

The cilantro and peanuts added a great depth of flavor and texture to the soup. You can serve this as an appetizer for a dinner party in smaller portions, or in bigger soup bowls for a light dinner for the whole family.

It’s a meal that everyone will love.

Curried Sweet Potato Soup

The Ingredients

• 4-6 cups low sodium vegetable broth
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 large sweet potatoes, baked with skin (you can remove the skin after baking if you want a super creamy soup)
• 2 heaping tsp curry powder
• 1/8 tsp red pepper flakes (omit if you don’t like things too spicy!)
• 1/2 tsp cumin
• A sprinkle of cinnamon – about 3 shakes of the bottle
• Chopped cilantro (garnish)
• Chopped peanuts (garnish)
• Salt to taste

The Directions

Step 1: Steam and saute the onions and garlic, adding stock as needed to prevent sticking. Meanwhile, bake the sweet potatoes in the microwave or the oven.

Step 2: Place sweet potatoes, garlic, onions, spices into the pot. Add 4 cups vegetable broth and simmer for a few minutes, until all of the ingredients are tender.

Step 3: Puree with a hand blender until smooth, adding more broth to achieve desired consistency.

Step 4: Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with cilantro and chopped peanuts. Enjoy!

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