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Curry Sweet Potato Soup – Vegan and GF

October 11, 2016 by Emily Brees 6 Comments - This post may contain affiliate links.

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This vegan Curry Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser! It’s a hearty soup with plenty of bright flavors.

Thai Sweet Potato Soup in mugs

When I told my mom how I make my creamy sweet potato soup, she raised an eyebrow at the idea of peanut butter in soup.

It must be a generational divide because sweet potatoes and peanut butter definitely go together!

If you think that sounds amazing – you couldn’t be more right!

And don’t stop with this soup – try these Stuffed Sweet Potatoes with peanut butter sauce. Lip-smacking delicious!

To make this vegan sweet potato soup you’ll need:

  • sweet potatoes
  • parsnips (carrots would work too)
  • onion
  • jalapeño
  • ginger
  • smooth peanut butter
  • red curry paste
  • vegetable broth
  • limes
  • cumin, coriander, salt + pepper

With these simple ingredients and a good blender, this hearty soup becomes a healthy + creamy soup night success!

soup ingredients

This vegan sweet potato soup recipe does not lack flavor.

It’s packed with warming spices like ginger and curry, balanced with the sweetness of parsnips and sweet potato. The peanut butter gives this soup a smooth texture. To finish it off it gets a citrus zing with lime juice. I always add extra squeezes of lime on top of my soup! 

For extra zing – try adding crushed chile lime roasted pepitas. They add both texture and flavor to this soup.


TIP: I used to frequently find myself in a situation where I needed fresh ginger, but was always missing it. Of course there is always the jar of dried ginger. And while that is great for baking, dried ginger just doesn’t give soups and sauces that ginger flavor.

My solution is to buy a bunch of fresh knobs of ginger, peel and cut them into 1-2″ pieces and freeze them. I now always have fresh ginger on hand.

How to freeze fresh ginger

  • Just peel and cut it into manageable pieces
  • Freeze until ready to use
  • Chop or grate it directly into your dish

PIN IT!

5 from 3 votes
Print
Curry Sweet Potato Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Curry Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser!

Course: Soup
Cuisine: American
Keyword: sweet potato soup, vegan sweet potato soup
Servings: 6
Calories: 315 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 2 tablespoon olive oil
  • 2 tablespoon roughly chopped ginger
  • 1 large jalapeño diced
  • 1 small to medium onion chopped
  • 3 lb sweet potatoes peeled and cubed (about 3 large)
  • 3 medium/large parsnips peeled and cubed
  • 1 tablespoon red curry paste
  • 5 cups low sodium vegetable broth
  • 1 tsp cumin
  • ¾ tsp coriander
  • ½ cup natural peanut butter
  • juice of 3 limes + a few wedges for serving lemon would work too
  • Kosher salt
  • Pepper to taste
  • garnish with a drizzle of olive oil
  • roasted pepitas and/or cilantro
Instructions
  1. Sauté onion, ginger and jalapeño in olive oil until soft, about 3-4 min. Season with a couple pinches of kosher salt.
  2. Mix in curry paste and spices. Saute about 1 min until fragrant.
  3. Add potatoes and parsnips, toss until coated with spices and season with a few more pinches of salt.
  4. Add vegetable broth. Cover and bring to a boil. Lower heat to a simmer and cook covered until potatoes are soft - about 20 min.
  5. Use an immersion blender, Vitamix or any blender to create a nice smooth soup.

  6. Return to the pot and mix in peanut butter and lime juice.
  7. Add salt and pepper to taste.
  8. Top with pepitas, cilantro and serve with an extra lime wedge.

Notes

*The leftover soup tends to thicken up overnight. Add a little extra vegetable broth or water when I am warming up leftovers to loosen it.

Nutrition Facts
Curry Sweet Potato Soup
Amount Per Serving (1 g)
Calories 315
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. Dev

    October 14, 2016 at 2:25 am

    I am not surprised that you have used peanut butter for your sweet potato soup recipe because I have used almond butter the other day for my sweet potato alfredo. Smooth nut butter makes everything rich and creamy . These are like a total blessing for plant-based diet.
    Thanks for sharing this lovely fall soup recipe.

    Reply
    • Emily

      October 14, 2016 at 8:35 am

      Thanks Dev! Sweet Potato Alfredo sounds amazing! I agree, a plant-based diet is lucky to have nut butters!

      Reply
  2. Marla

    October 14, 2016 at 12:32 pm

    HI Emily,
    This soup sound fabulous. I love anything with sweet potatoes and this soup puts a whole new twist on sweet potatoes. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    Reply
    • Emily

      October 14, 2016 at 1:14 pm

      Thanks Marla! Love all the recipes in the Real Food Fridays lineup!

      Reply
  3. Marla

    October 20, 2016 at 7:46 am

    HI Emily,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your valuable information.

    Reply
    • Emily

      October 20, 2016 at 8:25 am

      Thanks Marla! Hop on over to Real Food Fridays for some great recipe inspiration!

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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