Vegan Sweet Potato Curry Soup
A creamy vegan soup of sweet potatoes simmered with curry powder, cumin and turmeric, blended with coconut milk and topped with curry-roasted cauliflower.
Servings 6 servings
Calories 285kcal
Ingredients
Soup
- 2 Tbsp olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 Tbsp curry powder plus 1 tsp for the cauliflower
- 1 tsp ground cumin
- 1 tsp turmeric
- 4 medium sweet potatoes peeled and cubed
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- salt and pepper to taste
Roasted cauliflower topping
- 1/2 head cauliflower cut into small florets
Instructions
- Heat the oven to 425°F. Toss the cauliflower with 1 tablespoon of the oil, 1 teaspoon of curry powder and a pinch of salt. Roast 20–25 minutes, until browned.
- Meanwhile, heat the remaining oil in a large pot over medium heat. Cook the onion 5 minutes, until soft. Add the garlic, curry powder, cumin and turmeric and cook 1 minute.
- Add the sweet potatoes and broth. Bring to a boil, then simmer 20–25 minutes, until the sweet potatoes are very tender.
- Blend until smooth with an immersion blender (or in batches in a blender).
- Stir in the coconut milk and season with salt and pepper.
- Serve topped with the roasted cauliflower. Enjoy!
Notes
Recipe card rebuilt in October 2026 from the post and its ingredient photos after the original card was lost; amounts are estimates. Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 285kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g