Make Ahead

Roasted, Curried Sweet Potato Soup

November  1, 2012
4 Ratings
  • Serves 4
Author Notes

Turning simple roasted sweet potatoes into a deeply flavorful, creamy-but-vegan soup is a breeze when you blend them with slowly cooked onions and prepared vegetable stock. —Weird & Ravenous

What You'll Need
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 3 tablespoons melted coconut oil, divided
  • 1/2 teaspoon ground cinnamon
  • 1 large yellow onion, peeled and finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons ground curry powder
  • 1 pint good quality vegetable stock
  • Coarse sea salt
  • Cilantro and toasted pumpkin seeds for serving
  1. Preheat the oven to 425ºF.
  2. Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
  3. Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
  4. Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
  5. Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.

See what other Food52ers are saying.

  • AntoniaJames
  • dld76
  • Weird & Ravenous
    Weird & Ravenous
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

3 Reviews

AntoniaJames January 22, 2013
Made this recently. Delicious! I added 3/4 cup of dried lentils and 2 1/2 extra cups of flavorful homemade vegetable stock to give this a protein boost, as I was serving as part of a vegan dinner. Also added an extra, small sweet potato, to maintain the strong flavor of the roasted sweet potato. Roasting the sweet potatoes makes such a difference! Also gave each bowl a good squeeze of lime, to brighten the soup up a bit. Will most certainly make this again! ;o)
dld76 November 4, 2012
There are a couple steps missing here. What do you do with the sweet potatoes after you take them out of the oven. Are you using an immersion blender?
Weird &. November 4, 2012
Oops! All fixed! Thanks for the heads up.