Directions
0 shares Jump to Recipe Curried Sweet Potato Soup (Vegan) is creamy without the cream, smooth and rich with spices and nutrients. It will warm you to your toes on a chilly evening! 251 calories and 5 Weight Watchers SP The aroma of this curried sweet potato soup (vegan) wafted through our house when I made it. Warm spices and comforting scent of soup, evoking a feeling of contentment. Really, is there anything better than a bowl of hot soup on a cold day?! For a little added crunch and nuttiness, lightly toast some pepitas in a dry skillet set over medium heat. Sprinkle them over top of each serving of soup, along with some minced cilantro. Can sweet potato soup be frozen? While regular potato soups tend to have an unappetizing mushy texture when frozen and defrosted, blended sweet potato soups are typically free from this phenomenon. I have frozen this vegan sweet potato soup several times and it has always defrosted and reheated well. To freeze, cool the soup completely, then transfer to freezer containers like these ones (affiliate link). Leave about 1/2 to 3/4-inch of room to allow the soup to expand as it freezes. How healthy is sweet potato soup? The short answer is yes. Most of the time. The longer answer is that it all depends on what ingredients are added to make the soup “creamy”. In this recipe, I used chickpeas to thicken the soup, which not only keeps things dairy free, but also adds a portion of plant-based protein. Sweet potatoes themselves are packed with nutrients. To start with, they contain both soluble and insoluble fiber, which not only helps to fill you up, but keeps things moving like should. They are also rich sources of antioxidants, vitamin A, potassium and beta carotene. Healthy gut, healthy eyes and healthy brains! How to make sweet potato soup (vegan): Start with a classic mirepoix – onion, carrot and celery – in a little olive oil as a base. Once the veggies are tender, stir in the cubes of sweet potato, along with some fresh garlic, ginger, curry powder and ground coriander. The amount of spices used gives the soup a subtle curry flavor, which I thought was the perfect balance and didn’t overpower the sweet potato. However, if you prefer more curry flavor, feel free to increase the amount of curry powder. Add the broth and chickpeas, bringing the mixture to a boil. Cook at a lively simmer until the sweet potato cubes are tender. That should take about 30 minutes. This is key! Allow the soup to cool for about 10 minutes before pureeing it in batches in a blender. If you put blazing hot soup into a blender, it’s likely to blow the top off of the blender. Hot sweet potato soup on the ceiling (and possibly on you) is no fun. Trust me – I speak from experience! Other healthy sweet potato recipes: Turkey Taco Stuffed Sweet Potatoes {Cookin’ Canuck} Roasted Vegetables & Chickpea Bowl with Hummus Dressing {Cookin’ Canuck} Healthy Sweet Potato Wrap {Show Me The Yummy} Healthy Sweet Potato Waffles {Whitney E. RD} Curried Sweet Potato Soup {Vegan}Curried Sweet Potato Soup (Vegan) is creamy without the cream, smooth and rich with spices and nutrients. It will warm you to your toes on a chilly evening! 251 calories and 5 Weight Watchers SP Print Pin RateCourse: SoupsCuisine: IndianKeyword: Plant Based, Sweet Potato, VeganPrep Time: 15 minutesCook Time: 40 minutesCooling Time: 10 minutesTotal Time: 1 hour 5 minutesServings: 6 ServingsCalories: 250.8kcalAuthor: Dara Michalski | Cookin' Canuck Ingredients 3 teaspoons olive oil divided 1/2 yellow onion chopped 1 3/4 pounds sweet potato peeled & chopped (about 5 cups) 3 garlic cloves minced 1 tablespoon minced fresh ginger 1 1/2 teaspoon curry powder 3/4 teaspoon ground coriander 1/2 teaspoon kosher salt 6 cups vegetable broth 1 (14 oz.) can chickpeas drained & rinsed Minced cilantro & toasted pepitas for garnish if desired Instructions Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat. Add the onions and cook until tender, 5 to 6 minutes. Add the remaining 1 teaspoon olive oil, then stir in the sweet potatoes, garlic and ginger. Cook for 3 minutes. Stir in the curry powder, ground coriander and salt. Cook for 1 minute. Stir in the vegetable broth and chickpeas. Bring to a boil, then lower heat slightly and cook at a lively simmer until the sweet potatoes are very tender, about 30 minutes. Allow the soup to cool for about 10 minutes. In batches, puree the soup in a blender until smooth. Return to the saucepan to reheat. Serve with cilantro and toasted pepitas, if desired. Notes Weight Watchers Points: 5 (Freestyle Points - Blue), 5 (Green), 1 (Purple) Nutrition Serving: 1.33 cups | Calories: 250.8 kcal | Carbohydrates: 48.2 g | Protein: 6.3 g | Fat: 3.5 g | Saturated Fat: 0.5 g | Sodium: 760 mg | Fiber: 7.5 g | Sugar: 8.1 g Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it. Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
