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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

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.
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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.
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Step 3: Puree with a hand blender until smooth, adding more broth to achieve desired consistency.
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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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Oh, and did I mention – it’s vegan and gluten free!
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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.
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This recipe makes 6 servings. One serving of this soup has about 120 calories (without the peanuts) and 150 calories (with the peanuts). Each bowl has about 3g fiber and 2.5g protein.
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It’s a meal that everyone will love.
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Curried Sweet Potato Soup

Total Time: 30 minutes

Yield: 6 servings

Calories per serving: 120-150

Nutritional Info Per Serving: 120-150 Calories, 3g Fiber, 2.5g Protein

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

Instructions

  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.
  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.
  3. Puree with a hand blender until smooth, adding more broth to achieve desired consistency.
  4. Once the soup is pureed, bring it to a simmer to warm it through. Top each bowl with cilantro and chopped peanuts. Enjoy!
http://www.pickyeaterblog.com/curried-sweet-potato-soup/

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24 responses to “Curried Sweet Potato Soup”

  1. Hi, This looks like a tasty recipe. Congratulations on the Whole Foods cooking class, I wish they had those here in AZ. Love your blog!

    • Aw thank you so much Chanel! So glad you like my blog 🙂 Hopefully they’ll open up a Wellness Club in AZ soon! In the meantime, hope you have fun making this recipe at home!

    • Hi Carolyn! Great question! This recipe makes about 6 servings, so for one serving – which is more than 1 cup of soup – you’ll end up with only 120 calories without the peanuts and 150 calories with the peanuts. 1 serving also has about 3g fiber and 2.5g protein. You inspired me to add that info to the post too, so it’s on the printable version of the recipe in case you need it on hand 🙂 Hope that helps!

  2. Hi! I found your site through Gina’s, and what a great find! I’m curious – did you peel the sweet potatoes? Or include the skin when you pureed them? Thanks, looking forward to trying all of these delicious reipces!

    • Hi Meaghan! It’s so nice to meet you! To your question – I peeled the sweet potatoes after I baked them and before I pureed them. So the skin didn’t end up in the soup – which made the soup a lot creamier! Hope that helps, can’t wait to hear how you like this recipe!

  3. This was delicious as are all of your recipes. I’ve started using your recipes everyday and I’m obsessed…thank you!!

  4. Anjali I’m going to try this recipe out. I am a big fan of sweet potatoes but have never made a soup as sweet potatoes being the main star! Looks amazing… and easy too. Thanks!

    • This recipe is definitely super easy to make! It’s one of my favorites for this time of the year 🙂 I can’t wait to hear how it turns out for you!

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