Flavored with traditional curry spices and coconut milk, this vegan curried sweet potato soup is so rich and creamy you won’t miss the dairy.
Soup season is here and I couldn’t be more excited — warm bowls of soup are not only super comforting but they’re incredibly easy in terms of cooking and clean up. They’re the ultimate one-pot meal!
This particular soup is loaded with curry powder, garam masala and turmeric so you’ve got all those aromatic Indian spices along with creamy coconut milk and sweet potatoes. It’s thick, rich and absolutely delicious on a chilly fall night.
With pureed soups I like to add a little texture with toppings. For this one I used Manitoba Harvest’s new Hemp Heart Toppers. They not only add a little texture, but they also add extra nutrients and a pop of flavor. The Hemp Heart Toppers are a genius new product that Manitoba Harvest just launched made with a blend of Hemp Hearts and HempPro Fibre®. Each serving contains 10 grams of protein and 10 grams of omega-3 and omega-6!
There are four different flavors — Coconut & Cocoa, Maple & Cinnamon, Chipotle, Onion & Garlic and Onion, Garlic & Rosemary — so they’re perfect for topping soups, salads, eggs, meat, oats and smoothies.
I topped this curried sweet potato soup with the Chipotle, Onion & Garlic Hemp Heart Toppers, because I knew the chipotle flavor would go well with the curry. That said, the Maple & Cinnamon would be delicious topper if you’re in the mood for something a bit sweeter.
I hope you enjoy this creamy soup as much as we do!