Sweet Potato Soup Recipe
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Chelsea's Messy Apron · by Chelsea

Sweet Potato Soup Recipe

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 13%
CARBS 52G41% OF CAL
9G FIBER3G ADDED15G INTRINSIC24G OTHER18G TOTAL SUGAR
FAT 33G59% OF CAL
28G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy curry-spiced sweet potato soup thickened with coconut milk and topped with pepita seeds. Warming and aromatic with complex spice layers and natural sweetness. A nourishing plant-based meal that's naturally free of common allergens.

mainindiansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup coconut oil (measured when solid)
  • 1 cup finely diced yellow onion (1 large onion)
  • 1 cup finely diced carrots (2 to 3 large carrots)
  • 1 red pepper (diced)
  • 1 tablespoon finely minced garlic (3 to 4 cloves)
  • 1/2 tablespoon finely minced ginger (1-inch piece of ginger)
  • 1 tablespoon granulated sugar
  • 2 tablespoons red curry paste (I use Thai Kitchen)
  • 1 tablespoon yellow curry powder (I use Simple Truth Organic)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (optional (omit if sensitive to spice))
  • Salt and pepper
  • 5 cups chopped sweet potatoes (1/2-inch pieces, 2 to 3 large potatoes)
  • 2 (13.5-ounce) cans coconut milk (regular, full-fat)
  • 2 cups vegetable stock (I recommend Swanson’s)
  • Roasted and lightly salted pepita seeds (optional, for garnish)
PREP
40M
SODIUM
952MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.