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Roasted sweet potatoes, spices and coconut milk make a creamy velvety curry sweet potato soup. Recipe at

Vegan Curried Creamy Sweet Potato Soup

  • Author: Deanna Segrave-Daly


Roasted sweet potatoes, spices and coconut milk make a creamy, velvety curry sweet potato soup.


  • 2 large sweet potatoes, scrubbed, unpeeled
  • 1 small onion
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 1/2 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 3 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Vegan yogurt (or regular dairy yogurt if you don’t need to make the soup vegan)
  • Fresh Italian parsley, chopped
  • Whole wheat pita bread, cut into eighths


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut sweet potatoes and onion into 1/2-inch chunks. Put in a mixing bowl with 1 tablespoon canola oil, salt and pepper; mix until coated.
  3. Spread onto baking sheet and roast in oven, for 20-25 minutes (until vegetables are cooked through), stirring occasionally.
  4. In a large pot, heat remaining 1 tablespoon oil over medium heat.
  5. Add garlic and cook 1 minutes, stirring often.
  6. Add curry, cumin, turmeric and cayenne pepper. Cook another minute, stirring often.
  7. Mix in roasted sweet potatoes, onions and vegetable broth. Bring to a boil, then reduce heat to medium and cook other 5 minutes.
  8. Remove from heat and add half of soup to high-power blender. Carefully puree until completely smooth. Repeat with second batch.
  9. Return pureed soup to pot and mix in coconut milk. Cook for another 5 minutes or until heated through.
  10. Serve with a dollop of yogurt, sprinkle of parsley and pita wedges, if desired.