One Pot Vegan Curry Sweet Potato Soup

Today is National Sweet Potato Day and you bet I’ll be celebrating this one!

Here’s a super easy, savory soup recipe that you’ll love. It’s vegan yet it’s still super creamy thanks to coconut milk and the icing on the soup is a sprinkle of Harvest Snaps!

One-Pot Vegan Curry Sweet Potato Soup

Ingredients

1 tbsp olive oil
1 cup diced onion
1 tbsp curry
1 tsp minced garlic
1 tsp minced ginger
3 cups sweet potatoes
3 cups veggie stock
1 can light coconut milk
Fresh cilantro, for garnish
Black Bean Mango Chile Lime Harvest Snaps, for garnish

Directions

1. Heat oil in a heavy pot over medium heat. Add onions and curry powder and cook until softened, about 4 minutes. Add garlic and ginger and cook for 1 minute.
2. Add sweet potatoes and veggie stock. Use a wood spoon to scrape up any browned bits and bring to a boil. Reduce to a simmer and continue cooking for 20 minutes or until the potatoes are soft and can be easily pierced with a fork.
3. Remove from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. Stir in the coconut milk and continue blending until it’s smoothy and creamy. Serve immediately with fresh cilantro and Harvest Snaps on top. Store any left overs in an air-tight container in the fridge for up to one week.