Easy One Pot Sweet Potato Curry Vegan Soup
This easy Sweet Potato Curry Soup is perfect on a chilly day! With just a few simple ingredients and minimal prep time you can have this delicious curry soup on your table in a flash. The natural sweetness of the potatoes are the perfect balance to the spices. This easy and delicious vegan soup is a flavor blast to your senses!
You basically throw all the ingredients in a pot let them simmer until the sweet potatoes are fork tender and you have a hearty meatless meal that will even satisfy the carnivores in your life. Simple and perfect for any day of the week! And the leftovers are even better the next day!
Gather these ingredients
How to make Sweet Potato Curry Soup!
- Start by prepping veggies: peel sweet potato, and cut into 1/2 inch square cubes. Core and dice red bell pepper. Core and cut apples into small cubes, no need to peel. Mince / grate garlic and ginger.
- Open can of beans, drain and rinse.
- Add all ingredients to your preferred method of cooker. Stock pot, dutch oven, instant pot, or slow cooker they all work easily and perfectly. Give the ingredients a stir to make sure garlic, ginger, curry paste, and spices are mixed in. See section below for cooking methods.
Substitutions
- Red Curry Paste: Curry paste usually comes in a small jar and can be found near the International section in grocery stores. You can also use the green curry paste if you are unable to find the red. If your grocery store does not carry either the red or green curry paste then you can use curry powder, substitute 2-3 teaspoons of red curry powder. There are many varieties of curry powder, 2-3 teaspoons of yellow curry powder plus 1/2 teaspoon of paprika, and 1/4 teaspoon cayenne pepper will give you nearly the same outcome as red curry powder. You honestly cannot ruin this soup toss it all in!
- Cumin: Coriander powder can be used in place of cumin powder. However you will want to cut the coriander amount in half; use only 1/4 teaspoon coriander powder.
- Garlic: If you do not have fresh garlic on hand, you can substitute powdered garlic. Use 3/4-1 teaspoon of garlic powder to replace the fresh garlic.
- Ginger: substitute 1/4 teaspoon of ground ginger for the 1 tablespoon of fresh grated ginger.
- Cinnamon: If you have a cinnamon allergy or aversion you can leave it out.
- Sweet Potato: Can I substitute other vegetables for the sweet potato? I want to say no, however squash lends itself well to this soup, as do regular potatoes. I have to say it will change the flavor profile of the soup. You will get the best flavor out of using cubed sweet potato!
- Coconut Milk: There really isn’t a great substitution for the coconut milk as it is one of the main ingredients, leaving it out will completely change this soup. You can however use full-fat coconut milk, or light coconut milk. Any canned coconut milk will do, but I would not substitute or leave out. If you look up substitutions for coconut milk on the world wide webs it will give you several options, I have not tested any of these. If you try another plant based milk let me know how it goes!
- More heat: If you prefer more heat then adding cayenne pepper, or red pepper flakes to your taste is acceptable! We are a more heat the better kinda family!
- Garnish: This soup does have a kick to it, so if you want to cool it down, serve it with a dollop of full fat greek yogurt or coconut cream. Also fresh herbs are a must, what ever you have on hand they all work well with it, but mint, cilantro, and basil are my favorites.
Cooking Methods
- Large Pot: You will need a large pot, dutch oven, or soup pan that will hold at least 6 quarts, an 8 quart pot works best. Add all ingredients to the pot, stir to combine and cook over medium heat for 45 minutes or until sweet potatoes are fork tender.
- Slow Cooker / Crock Pot: Use at 6-8 quart slow cooker. Add all ingredients, stir to combine. Cooking time will vary depending on high or low settings and your slow cooker. Cook on high for 1.5 hours and on low for 3 hours. If soup is hot and sweet potatoes are fork tender before the above time you can eat, the absence of meat makes it safe to eat as soon as the vegetables are done.
- Instant Pot: Add all ingredients to your instant pot, stir, secure lid and make sure steam valve is set to closed, cook on the soup / stew setting. This will take 30 minutes to cook and then a few more minutes to allow the pressure to come down so the steam can release and its safe to open lid.
This recipe is a goto for our family. It is also an excellent choice when making a meal for someone who doesn’t eat much meat, is vegan or vegetarian. When I used to bring lunch into Kens office this was a favorite for everyone meat eater or plant muncher, they all loved it!
Honestly, it doesn’t get any easier than this! This sweet potato curry soup has an incredible depth of flavor, your family will think it took you hours to get this on the table!
FAQs
- What would you serve along side this soup to make it more of a full meal? Good question! A green salad is always a good option with soup. Naan bread pairs particularly with this soup. I have also made white rice, bulgar wheat, barley, cauliflower rice, red or green lentils are all good good options to serve along with this soup. We ladle the soup over them and Voila! DelishEEE-O-so!
- Can I freeze this soup? You can freeze this soup, I will say that the vegetables do start to break down a bit more after freezing and reheating so the textures are a bit different, however it is still delicious. Store in a freezer-safe container for up to 2 months.
- How long will leftovers last in my refrigerator? 3-4 days stored in an airtight container.
- What other vegetables can I add to this soup? The sky is the limit! Diced squash goes very well with this soup. Carrots are also a great option. Fresh green peas, green beans, and chopped kale are the best green veggie options. I will say zucchini and summer squash do not hold up well in this soup, making them a less than ideal option.
- How can I add more protein to this soup? If meat is a must, then I would suggest cutting chicken or shrimp into small chunks and sauteing them in olive oil or coconut oil over medium heat in a skillet and adding it at the end before serving or leaving it on the side and letting people add it as they like. Tofu however is a great option and is easily added at the beginning. I purchase extra firm tofu, press as much liquid out of it as possible, cut into small cubes and add in with all other ingredients. Serving the soup over red lentils and green lentils is also a very tasty option that will add protein to this meal.
Sweet Potato Curry Soup is so easy and the perfect meal to share with anyone, but especially the veggie lovers in your life!
I hope you give this a try! Please do me a solid and share on your socials!! Don’t forget to tag me so I can see your luverly creations! Print the recipe card below or use the cook mode so your device stays awake for you while cooking!
Much love, Sheila
Easy One Pot Sweet Potato Curry Vegan Soup
Sweet potato, coconut milk, ginger, apples, garlic this soup is brimming with comfort and flavor. It will be your goto meatless meal!
Equipment
- slow cooker
- instant pot
- 8 quart dutch oven / soup pot
Ingredients
- 4 cups vegetable broth
- 2 cups sweet potato, peeled and cubed 1 large sweet potato
- 2 tart apples, cored and diced Granny Smith work best
- 1 red bell pepper, cored and diced
- 3 cloves garlic, minced fine or grated
- 1 Tbsp fresh ginger, grated or minced fine
- 1 cup fired roasted salsa verde any variety or 2 -4 ounce cans of fire roasted green chilis
- 1 – 15 ounce can fire roasted diced tomatoes do not drain
- 1 -14 ounce can coconut milk
- 1 15 ounce can of beans cannellini, garbanzo, black beans, all work drained and rinsed
- 1 Tbsp red curry paste
- 1 whole lime juiced approximately 3 tablespoons of lime juice
- 1/2 tsp cumin powder
- 1/4 tsp ground cinnamon
- 1 tsp salt
- pepper to your taste
garnish
- chopped cilantro, mint, or basil
- full fat greek yogurt or coconut cream
Instructions
- Prepare ingredients and add to soup pot, instant pot, or slow cooker in the order given above. Stir to combine. Slow Cooker cook for 90 minutes on high or up to 3 hours on low. Needs to be cooked until sweet potato is fork tender. Instant Pot set on soup stew setting, make sure that the steam valve is closed cook for 30 minutes. Stove top/soup pot method cook for 45 minutes to 1 hour over medium to medium low heat or until sweet potatoes are fork tender.
Garnish & serve with
- Garnish with fresh herbs (cilantro, mint, or basil) and serve with naan bread. This is also delicious served over white rice or a cooked grain such as bulgar wheat, couscous, cauliflower rice, red or green lentils.
Notes
Protein: if you are seeking a meal with more protein this soup lends itself well to chicken or shrimp. If you want to keep it vegan tofu is perfect in this dish!
Chicken and Shrimp: cut into small pieces and cook on the side in a saute’ pan add to soup once protein is fully cooked.
Tofu: choose an extra firm tofu, press any excess liquid out of it and cut into small cubes add along with other ingredients.
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