This Sweet Potato Curry Soup delicious light appetizer or lunch for cool weather packed with fibre and antioxidants. It’s vegan, dairy-free, and gluten-free as well.
If you were to ask me what my favourite kind of dish was to make (other than maybe ice cream), I probably would settle on soup. The possibilities are endless with soup and it’s often as easy as dump, stir and (when you want it to be extra delicious) puree. This vegan sweet potato curry soup has become my go-to comfort food for those cool fall and winter nights.
Why This Recipe Works
This sweet potato curry soup has been on repeat at our house because it is hearty, satisfying, and full of flavour thanks to the spices used.
This soup also combines the sweetness of sweet potatoes and apple cider with the spiciness of curry powder and the light aromatic creaminess of coconut milk.
It doesn’t take a lot of time or effort to make this as you pretty much toss everything in, simmer, and then puree. Plus, if you use a stick blender, then this is an easy one pot recipe. On top of that, it only takes 30 minutes to simmer. If you pre-cut your ingredients ahead of time, it takes seconds to get the soup going on the stove!
Sweet potatoes are also really good for you as they’re packed with vitamins (one sweet potato has 400% of your vitamin A needs) and the apples are packed with dietary fibre, antioxidants, and vitamins.
Table of contents
Sweet potatoes – You can’t make sweet potato curry soup without sweet potatoes! Be sure to cut them to similar sized pieces so they cook through at the same rate. The smaller the sweet potatoes are cut, the faster they cook. Also, be sure to peel them as well.
Apples – I use sweet apples such as Gala, Honeycrisp, and Golden Delicious apples to keep the soup tasting sweet. You’ll want to avoid tart apples such as McIntosh, Cortland, or Empire apples.
Apple Cider – Be sure you are using apple cider and not apple cider vinegar. These are not interchangeable!
Spices – The key spices here are nutmeg, cinnamon, and curry powder and I recommend you don’t skip any of them.
How to Make this Recipe
Step 1: Preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until translucent, about 5 minutes.
Step 2: Stir in the garlic, ginger, nutmeg, cinnamon and curry powder and stir until the onion is coated in the spices.
Step 3: Add in the sweet potatoes and sauté until they are coated in the mixture, then add in the apples, cider, and vegetable stock.
Step 4: Cover and simmer on medium heat for about 20-25 minutes until the potatoes and apples are very soft.
Step 5: Using a stand blender or hand blender, add the coconut milk and puree until the mixture is completely smooth then season with salt and pepper, to taste.
Step 6: To garnish, if desired top with the pumpkin seeds, apple chips, a swirl of coconut milk and a pinch of curry powder. Enjoy!
To make sure your curry soup is super creamy, make sure the sweet potatoes and apples are VERY soft before they get pureed. They basically need to immediately fall apart when you poke them with a fork.
To add texture to this soup, I like to top my soup off with pumpkin seeds and apple chips. You can also add other nuts and seeds as well.
Curry powder comes in many forms, we are using yellow curry powder which is more mild than others. Red and green curry powder is on the spicier side so keep that in mind when you are purchasing the ingredients.
This sweet potato curry soup is super easy to batch prep. To freeze this soup, simply allow the soup to cool, then transfer to freezer bags and lay them flat in the freezer until they have frozen.
When ready to enjoy, you can let it thaw overnight in the fridge then transfer it to a bowl to reheat in the microwave or in a pot to reheat in the stove.
If you do not have apple cider, unsweetened apple juice can work in a pinch. However, I recommend sticking with apple cider.
Be sure to get the orange and red skinned sweet potatoes and don’t accidentally grab yams or purple sweet potatoes.
Yes! If stored the soup in an airtight container, it will last in the fridge for up to 4 days. Skip the toppings when portioning out the soup.
More Vegan Soup Recipes
Want more soup recipes? Try these ones from my blog next!
Have you tried making this Sweet Potato Curry Soup?
Easy Sweet Potato Curry Soup
- 1 tbsp extra virgin olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp curry powder
- 4 cups sweet potatoes peeled and finely diced
- 2 cups sweet apples peeled and diced
- 2 cups apple cider
- 1 cup reduced sodium vegetable stock
- 1 cup lite coconut milk
- Kosher salt and pepper
- 1/4 cup Pumpkin seeds toasted
- 1/2 cup baked apple chips
- 1/4 cup coconut milk for swirling
- Pinch of curry for garnish
- Preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until transluscent, about 5 minutes.
- Stir in the garlic, ginger, nutmeg, cinnamon and curry powder and stir until the onion is coated in the spices.
- Add in the sweet potatoes and sauté until they are coated in the mixture, then add in the apples, cider, and vegetable stock. Cover and simmer on medium heat for about 20-25 minutes until the potatoes and apples are very soft.
- Using a stand blender or hand blender, add the coconut milk and puree until the mixture is completely smooth then season with salt and pepper, to taste.
- To garnish, if desired top with the pumpkin seeds, apple chips, a swirl of coconut milk and a pinch of curry powder. Enjoy!
Do you prefer chunky or pureed soup?
Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.