This Sweet Potato Curry Soup is spicy, warming and delicious. It’s been inspired by a soup I have been eating at Lavinia lately. Lavinia is close to where I teach my yoga classes and I go there in between classes for my break. I enjoyed the soup so much that I tried to recreate my own version at home and I really love how it turned out. I eat this spicy Sweet Potato Curry Soup for lunch or as a light meal in the evening. It’s really great on a cold day as it warms you up instantly and it’s quite a filling and satisfying meal on its own. It’s a close game between this soup and my favourite soup in the world. If you enjoy my Red Lentil Coconut Soup, you’ll love this one too!
- 2 sweet potatoes, peeled and cut into bite-size chunks
- 2 sweet pointed peppers, deseeded and veins removed, cut into bite-size chunks
- 1 tray (20) of baby tomatoes
- 1 liter vegetable stock
- 2 shallots, peeled and chopped
- 10 baby carrots, peeled and cut into bite-size chunks
- 2 zucchinis, cut into bite-size chunks
- 2 cloves of garlic, crushed
- 1 red chili pepper, deseeded and veins removed, chopped
- 1 tbsp curry powder
- 1 tsp chili powder
- 1/2 tsp cinnamon
- extra virgin olive oil for frying
- freshly ground black pepper and sea salt to taste
- In a large pot heat up olive oil and fry the garlic, shallots and chili for 2-3 minutes. Add the sweet potato, carrots and curry powder, chili powder and cinnamon. Fry for 2 more minutes. Then add all other other vegetables and vegetable stock. Bring the stock up to a boil, reduce heat and allow to simmer for 30 minutes or until the vegetables are soft. Add more stock if necessary.
- When the soup is ready, remove from heat. Use a hand-held blender to create a smooth and thick texture.
- Season with freshly ground black pepper and sea salt and drizzle some olive oil on top. Serve right away.