Curried Sweet Potato Soup

By Christy Morgan | March 13, 2013

Three C’s—cinnamon, coriander, and curry powder—meld beautifully in this flavorful soup.

Serves 4

What You Need: 

1 tablespoon coconut oil or 1/2 cup water
3 cups sweet potatoes, cut into chunks
2 cups carrots, cut into chunks
1/8 teaspoon salt
1 tablespoon curry powder, or more to taste
1/2 teaspoon cinnamon
1 teaspoon coriander
5 cups filtered water
1 tablespoon sweet white miso, dissolved in 1/4 cup water
Chopped fresh parsley or cilantro, for garnish 

What You Do:

  1. In a large saucepan or stockpot, heat oil. Add sweet potatoes, carrots, and salt and sauté for 3 minutes. Add curry powder, cinnamon, and coriander and sauté until well coated. Add water and bring to a boil. Cover and simmer 15 minutes until vegetables are soft.
  2. Let soup cool slightly. Tranfer to a blender or use and immersion blender to puree soup until smooth and creamy, then return to pot. Add miso-water mixture and simmer three to four minutes. Serve hot, garnished with chopped parsley or cilantro.
Recipe courtesy of Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet by Christy Morgan. Excerpted by arrangement with BenBella Books. Copyright (c) 2011.

Photo: Melissa Schwartz

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