Curried Creamy Sweet Potato Soup


Roasted sweet potatoes, spices and coconut milk make a creamy, velvety curry sweet potato soup that's vegan. Enjoy!!


2 large sweet potatoes, scrubbed, unpeeled
1 small onion
2 tablespoons canola oil
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, minced
1½ teaspoon curry powder
1 teaspoon cumin
½ teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low sodium vegetable broth
1 cup light coconut milk
Vegan yogurt (or regular dairy yogurt if you don’t need to make the soup vegan)
Fresh Italian parsley, chopped
Whole wheat pita bread, cut into eighths


  1. Preheat oven to 425° Fahrenheit.
  2. Cut sweet potatoes and onion into ½-inch chunks. Put in a mixing bowl with 1 tablespoon canola oil, salt and pepper; mix until coated.
  3. Spread onto baking sheet and roast in oven, for 20-25 minutes (until vegetables are cooked through), stirring occasionally.
  4. In a large pot, heat remaining 1 tablespoon oil over medium heat.
  5. Add garlic and cook 1 minutes, stirring often. Add curry, cumin, turmeric and cayenne pepper. Cook another minute, stirring often.
  6. Mix in roasted sweet potatoes, onions and vegetable broth. Bring to a boil, then reduce heat to medium and cook other 5 minutes.
  7. Remove from heat and add half of soup to high-power blender. Carefully puree until completely smooth. Repeat with second batch.
  8. Return pureed soup to pot and mix in coconut milk. Cook for another 5 minutes or until heated through.
  9. Serve with a dollop of yogurt, sprinkle of parsley and pita wedges, if desired.


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Friday, 23 August 2019
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