Curried sweet potato soup
Delicious curried sweet potato soup recipe with turmeric and coriander. Serve along with warmed naan bread or crunchy popadoms for dipping
Oh this is such a delicious, warming soup. The sweetness of the potatoes go really well with curry spices and turmeric, it's a total treat to eat!
Curried sweet potato soup ingredients
- 1 tbs rapeseed oil
- Thumb sized piece of ginger - grated
- 1 clove of garlic - finely chopped
- 1 onion - finely chopped
- 2 sticks of celery - sliced
- 600g sweet potatoes - peeled and diced
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- pinch of salt
- 500ml vegetable stock
How to make curried sweet potato soup
- Add a splash of oil to a saucepan and gently fry the garlic, ginger, celery and onions for 5 minutes.
- Throw in the diced sweet potatoes, add the turmeric and curry powder and season with a pinch of salt.
- Pour in the vegetable stock and bring to the boil. Reduce the heat to a low simmer, put the lid on and cook for 20 minutes.
- Once cooked blend until smooth.
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
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Make curried sweet potato soup your way
- Go Thai with the curry spices and stir through red Thai curry paste in place of the curry powder.
- Use carrots instead of sweet potato.
- Use up any leftover root vegetables.
How to serve curried sweet potato soup
- Spoon the soup into bowls and serve with warmed naan bread or crisp poppadums for dipping in.
- Take in a flask for packed lunches.
Easy Vegetarian Soup Recipes
- Sweet potato and chilli soup - a deliciously creamy vegan soup - bursting with flavour and super quick to make.
- Moroccan vegetable soup - a robust, flavoursome soup, delicious with warmed flatbreads.
- Easy minestrone soup - a classic Italian vegetable and bean soup, filling, simple to make and really delicious to eat.
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Curried sweet potato soup
A delicous spicy sweet potato soup recipe
Ingredients
- 1 tbs rapeseed oil
- thumb sized piece of ginger - grated
- 1 clove garlic - finely chopped
- 1 onion - finely chopped
- 2 sticks celery - sliced
- 600g sweet potatoes - peeled and chopped into cubes
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- pinch salt
- 500ml vegetable stock
Instructions
- Add a splash of oil to a saucepan and gently fry the garlic, ginger, celery and onions for 5 minutes.
- Throw in the diced sweet potatoes, add the turmeric and curry powder and season with a pinch of salt.
- Pour in the vegetable stock and bring to the boil. Reduce the heat to a low simmer, put the lid on and cook for 20 minutes.
- Once cooked blend until smooth.
Notes
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 457mgCarbohydrates: 38gFiber: 6gSugar: 12gProtein: 4g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
