Sweet Potato Curry Soup
Vegan Sweet Potato Curry
Even if your home smells lovely while you cook, you know that the food you are making is excellent. They have supplied this recipe for you. Curry powder, onions, garlic, ginger, and garam masala—a smoky, spicy spice blend that’s frequently used in Indian cooking—are among the culinary elements that give food a powerful, fragrant aroma.
When you finally get to serve yourself a bowl, your nose will be unable to take any more teasing! Serve this gluten-free, soy-free, nut-free recipe over rice or quinoa, or with a slice of vegan chapati, naan, or crusty French bread.
Origin of Sweet Potato Curry:
The vegan sweet potato curry soup is inspired by a traditional south asian curries but taste of westerns. This dish also have indian taste which means it is a vegetable curry with many ingredients like cumin, turmeric, coriander, and garam masala stems from Indian cuisine and also add vegetables that you liked the most.
This recipe also have westerns seasonal ingredients like Swiss chard and sweet potatoes, this sweet potato curry soup can be eat in autumn and winter months.
Fun Facts:
This sweet potato curried soup is not the average red curry soup sometimes it also have spinach or mustard greens that pop up different colors. A interesting fact about that lentils soup is ancient superfood cultivate over 9000 years back, it is also a oldest source of plant based food. This thai red curry soup also gives you rainbow in you plate a nutrient-packed rainbow.
INGREDIENTS
1 small chopped onion
3-4 finely minced garlic cloves
1/2 finely chopped ranch jalapeño
1 (1-inch) piece fresh ginger, peeled and grated.
1 tablespoon of curry powder.
1½ tsp garam masala.
½ teaspoon of turmeric (optional)
4 cups low-sodium vegetable broth.
3 cups peeled and diced sweet potatoes (about 2 medium)
Combine 1½ cups yellow lentils (toor dal), washed and selected, with ¾ cup plain vegan yogurt.
Juice from ½ lime
1 bunch Swiss chard, central stems removed and leaves roughly cut.
A teaspoon of sea salt or black salt.
Fine powdered black pepper.
Comparison Table
| Feature | Vegan Sweet Potato Curry Soup | Lentil Soup | Tomato Basil Soup |
| Nutrition | High in fiber & vitamin A; moderate protein | High in protein & iron; very filling | Low calorie; rich in vitamin C |
| Flavor Profile | Creamy, mildly spicy, sweet & savory | Earthy, hearty, savory | Tangy, slightly sweet, aromatic |
| Ease of Preparation | Moderate (requires blending & spices) | Easy (one-pot, basic ingredients) | Very easy (minimal ingredients) |
| Dietary Suitability | Vegan, dairy-free | Vegan, protein-rich | Vegan (if no cream), gluten-free |
INSTRUCTIONS
Continue cooking the onion, garlic, chips jalapeño, ginger, curry powder, garam masala, and turmeric (if using) in a large, low saucepan over a medium-high flame until nearly done (3 to 4 minutes). To prevent sticking, add water one to two tablespoons at a time. Cook for 2 minutes, stirring until fully combined.
Mix the broth, sweet potatoes, and lentils. Stir to mix. Cover and come to a boil, then reduce heat and cover again, keeping the lid open slightly. Boil 20 minutes.
Once the beans are soft and the liquid has reduced, add the yogurt, lime juice, and cabbage. Cook until the chard begins to wilt. Season with salt and pepper to taste, stir, and remove from the fire.
Nutrition chart
| Nutrient Amount per Serving (1 cup) Calories 280 Total Fat 2g Saturated Fat 0.3g Cholesterol 0mg Sodium 450mg Total Carbohydrates 55g Dietary Fiber 12g Sugars 8g Protein 15g Vitamin A 400% DV Vitamin C 60%DV Iron 20% DV Calcium 15% DV |
