• Create that Body

Jasmine's curried sweet potato soup

Updated: Sep 7, 2020

Roasted sweet potatoes, lots of spices, onions, carrots and coconut milk. The perfect combination for an interesting, silky smooth, thick and creamy curried soup.

I have always loved curry. I remember when I was a child we curried virtually everything from baked beans to soup to mashed potatoes. I’ve always found the traditional diet of meat and two veg boring. Even though I can’t remember the last time I ate meat what I can remember is it tasted bland and boring compared to the flavour that eastern dishes full of herbs and spices give you.

There are many types of curry and they originate from different countries and cultures which means variety, and you can’t beat variety.

Curry is typically a blend of spices that comes in a variety of colours, flavours and consistencies. You can buy curry paste, curry powder, red, yellow and green curry powders, pastes and starter kits or you can make your own from scratch. But for now let’s stick on topic and get down to making Jasmines vegan curried sweet potato soup.


This soup is luxuriously creamy and takes around forty minutes to prepare, cook and blend. It is naturally sweet from the sweet potatoes and coconut milk. Spicy from the garlic, cayenne pepper and curry powder and surprisingly filling.

The flavour arrives in waves, first savoury, then sweet, then spicy.” If you prefer it less or more spicy, simply add more or less cayenne pepper.


I always made soup the hard way until I bought a soup maker, which I thought was great but then I bought a pressure cooker. Not the old-fashioned variety you place on the hob but an electric one and it’s amazing. It’s the best thing Kitchen wise that I’ve ever bought. I just pop in the ingredients, pop on the lid, set the timer and come back in 30 minutes and hey presto, you have soup. I like to blend my soup so it’s thick and creamy, so I have a hand blender, the second-best thing I’ve ever bought, kitchen wise to blend the cooked ingredients with.

I use the following equipment which I swear by:

Instant Pot Duo 7-in-1 Electric Pressure Cooker – a middle of the range pressure cooker, it cooks almost everything.

Salter EK3102TITANIUM Metallics Two-Speed, Easy Clean Hand Blender – sturdy middle of the range hand blender that doesn’t melt when you blend.

When it’s cold I love soup, when it’s hot I love soup. Soup is one of those foods that has become a stable in the Western diet. My favourite soups are Potato and Parsley and tomato and Basil. I got this recipe from my friend Jasmine who has only just took up cooking, and boy is she good at it, so I’ve stolen (with her permission) her recipe so you can try it too.

Let’s get to the soup recipe, as I’m getting hungry now and I’m typing this blog as I cook II can’t wait for a big bowl of this soup with some chunky focaccia bread.


THE RECIPE - Makes three bowls of soup


  • 2 large sweet potatoes, scrubbed, unpeeled and chunked (diced) (4.8)

  • 2 small onions (2.4)

  • 3 carrots, chopped (any size) (1.8)

  • 1 tablespoons coconut oil

  • 1 teaspoon salt

  • 2 teaspoon black pepper

  • 1 clove garlic, minced

  • 2 teaspoon curry powder

  • 1 teaspoon cumin

  • 1 teaspoon of ground coriander seed

  • 1 teaspoon turmeric

  • 1 teaspoon cayenne pepper

  • 3 cups low sodium vegetable stock

  • 1 can of light coconut milk (6.9)

  • I pint of water

  • 1 x tablespoon on nutritional yeast (9)

  • Fresh coriander, chopped

  • Focaccia bread cut into large chunks (27)


Preheat oven to 395 degrees Fahrenheit/ 201 Celsius

  • Cut sweet potatoes and onion into 1/2-inch chunks or buy then pre-cut.

  • Put into a mixing bowl with 1 tablespoon coconut oil, salt and pepper and mix until properly coated

  • Spread onto baking sheet and roast in the oven, for 20-25 minutes until vegetables are cooked. Stirring occasionally to avoid burning.

  • Add water to the pressure cooker pot around halfway full

  • Add the garlic, curry powder, ground coriander, cumin, turmeric and cayenne pepper.

  • Add in the roasted sweet potatoes, onions and vegetable stock.

  • Set the timer for 30-minutes and go and read a book

  • Once the timer goes off remove the pressure from the lid of the pressure cooker, open and blend the ingredients on high-power

  • Carefully puree the mix until completely smooth

  • Wash and chop the fresh coriander and sprinkle on the top of the bowl of soup

  • Serve with chunks of focaccia or ciabatta bread

  • Try to avoid eating more than two portions at one sitting

What’s great about this soup is that it's not just surprisingly filling but it feels like a complete meal. You will probably be saying but where is the protein? I can see micro-nutrients and carbs but no protein. Well good news, you might have noticed some numbers in brackets next to the ingredients. This is the amount of protein in the ingredients used.

A bowl of this soup with focaccia or ciabatta bread contains 17.3 grams of protein.

The tablespoon of nutritional yeast not only provides a creamy texture for the soup but also contained 5 mcg of vitamin B12 per tablespoon, which is slightly more than double the daily recommended amount for adults. So, if there are two of you sharing the soup, hey presto you’ve just eaten your daily recommended dose of B12.

I love sharing the recipes I come across with you as they help to increase the cruelty free options available to you at the same time as providing you with recipes which are full of flavour.

I hope you enjoy the soup!

If you enjoyed this recipe please share it so others can benefit from it

Must reads:

Vegan Parsnip and Potato Soup Recipe

Vegan Tomato and Basil Recipe

Science -based Health Benefits of a Vegan Diet

Vegan Recipes

272 views0 comments