Creamy Curried Sweet Potato Soup (Vegan)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 459.8 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Creamy Curried Sweet Potato Soup (Vegan) calories by ingredient


Introduction

This spicy and sweet soup is a cinch to whip up, and really hits the spot on a cold day. Please note the amount of sodium will vary widely depending on what type of broth you use. This spicy and sweet soup is a cinch to whip up, and really hits the spot on a cold day. Please note the amount of sodium will vary widely depending on what type of broth you use.
Number of Servings: 8

Ingredients

    1 Tbs olive oil
    1 medium onion, chopped
    3 cloves garlic, minced
    1 - 2 Tbs curry powder (to taste)
    4 - 5 sweet potatoes, cut into chunks
    5-6 cups low-sodium vegetable broth (preferably homemade)
    2 cups cooked Great Northern Beans (or 1 can, rinsed well and drained--this will alter the calories per serving a little)
    1 (13.5 oz) can light coconut milk

Tips

You can puree the soup in a regular blender in batches if you don't have an immersion blender. Be sure the lid is on tight so you don't get splashed with hot soup!
Adjust spices as desired-- I go heavy on the curry and usually add a pinch of cayenne pepper.


Directions

Heat oil in a large stockpot over medium heat. Add onion and saute 2-3 minutes. Add garlic and curry powder and saute 1 more minute. Add sweet potatoes and broth. Raise heat and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until sweet potatoes are tender. Stir in beans. Remove from heat and stir in coconut milk. Using an immersion (stick) blender, CAREFULLY blend soup until smooth. Adjust spices and serve.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHARSUE.