Vegan Curried Sweet Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

4.9

(28)

This deeply warming soup is everything you want on a cold night — velvety smooth, boldly spiced, and rich enough to feel genuinely satisfying. Sweet potatoes bring natural sweetness and body, while red curry paste, fresh ginger, and toasted cumin layer in serious depth of flavor. A full can of coconut milk gets stirred in at the end, giving the finished soup a luscious, creamy texture without a drop of dairy. The whole thing comes together in one pot, which means less cleanup and more time enjoying a bowl. It makes four generous servings, so it's a great option for meal prep or feeding a small crowd. A squeeze of lime right before serving brightens everything up and keeps the richness from feeling heavy. Topped with fresh cilantro and an extra wedge of lime, it's the kind of plant-based meal that doesn't feel like a compromise at all.

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
2 tbsp red curry paste
1 tsp ground cumin
½ tsp ground turmeric
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice
1 tsp salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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