Most people who know me really well know that there are 2 things that I really love to do....cook and clean. Now, I realize that making that statement probably makes me sound like the epitome of a boring, domestic housewife. Haha! However, those aren't the only things I love to do, obviously. But I actually do find immense joy in cleaning and having a really clean house (thanks Mom!). I really love to vacuum, like......a lot. Boring, I know, but just ask my best friend how much I vacuumed growing up as we hung out together. She still is scarred from all my vacuuming sessions, hahaha!
So, what is my point to this? Well, for Christmas, the gifts that I received were cleaning tools and kitchen spices, lol! Does my family know me or what? Well, one of the gifts my Mom gave me was a large collection of Penzey's spices. Let me tell you, they are fabulous. Potent, aromatic, flavorful and just amazing. I was so excited. The "Now Curry" and their dried minced garlic (best on the planet!) really were my favorites. I cannot recommend ordering their stuff enough....or just simply see if there is a location in your area. So, this curry powder was just begging to be the star of a new recipe.
I have used a McCormick brand curry before and it's certainly fine to use here, however it doesn't have the kick of heat or intense, fresh flavor as much as the "Now Curry" from Penzey's that I used, so I would definitely recommend to use a good curry powder or you may need to add a pinch of cayenne to your dish. This curry contains 15 different spices in it, so it is pretty amazing. The McCormick brand contains 12, but it is missing the cinnamon and is less spicy, so the flavor is somewhat different.
I let that curry powder speak to me and with the flavors of ginger and cinnamon, I knew that the sweetness of sweet potatoes sounded like they would be an amazing compliment to further enhance those flavors. I added some white beans for an extra hearty, creamy touch and therefore, it is incredibly filling and full of feel good ingredients. To finish off this awesomeness, I topped it with roasted broccoli right before serving. I don't like to add broccoli to soups typically to cook in, because they tend to get more soggy than I like. Adding the roasted broccoli gives it a bit more flavor.
This Sweet Potato and White Bean Curry Soup with Roasted Broccoli is so healthy, as it is vegan, dairy-free, oil-free, gluten-free and low-fat. So, it basically covers most allergies. Now, I know a lot of traditional curries use coconut milk...well I cannot stand the taste of coconut in my food. I can handle a slight taste of it in desserts, but I find coconut to be so strong and overpowering and did not want that here. Instead, I used cashew cream....oh my goodness, heavenly. The whole soup is just 8 easy ingredients (+salt and water). It really couldn't be simpler. The whole meal comes together in less than an hour.
I hope you all enjoy this Sweet Potato and White Bean Curry Soup! As always, I really love hearing from you all, so please drop me feedback below after you make it!
Sweet Potato and White Bean Curry Soup with Roasted Broccoli
JUST 8 ingredients for this Sweet Potato White Bean Curry Soup! Warm, comforting, subtly spicy, dairy-free, oil-free and made with sweet potatoes, white beans and roasted broccoli. This soup is filling, full of feel-good ingredients and so easy and quick. Ready in under an hour!
20 minPrep Time
25 minCook Time
45 minTotal Time
5 based on 1 review(s)
Cashew Cream for the Soup
1/3 cup raw cashews, to make cashew cream (58 g, soaked overnight if you don't have a high-powered blender)
2/3 cup water
3 cups frozen broccoli florets (244 g, I prefer to use frozen because they stay moist while cooking and don't burn or dry out too fast like fresh broccoli)
4 cups low-sodium veggie broth or water
1 packed cup finely chopped yellow onion (140 g)
3-4 extra large garlic cloves, minced (15 g, about 1 1/2 tablespoons)
Two 15 oz cans cannellini beans, drained and rinsed
1/4 cup tomato paste (60 g)
1 cup cashew cream (if allergic to cashews, sub full-fat creamy coconut milk, not a light plant milk or water, or the soup will be too runny/watery! Please note that I have only tested this with cashew cream)
Note: Ok, regarding the curry powder, as stated above in my post, the Penzey's "Now Curry" is more potent, contains 15 spices and is more spicy, so if you can't find it or are not using it, make sure to use a good yellow curry powder. McCormick will be a decent sub, as it has similar spices in it, but it is definitely less spicy and not the exact same taste, so your ratio will be different. With the Penzey's being much spicier, 1 tablespoon may be plenty spicy for you. I did 1 tbsp + 1/2 teaspoon of Penzey's. If using a milder curry powder like McCormick, you can probably use the full 1 1/2 tablespoons to make sure you get enough flavor and spice. Start out with 1 tablespoon and add more if needed. I would also suggest you will probably want a pinch of cayenne pepper, maybe even a touch of cinnamon (Penzey's contains it) to add as well, since it is not nearly as spicy as the Penzey's brand.
Note 2: To save time for the day of dinner, I chopped my onions, garlic and sweet potatoes the day before and stored the potatoes in the fridge and the onion and garlic in the freezer. The next day, dinner comes together really fast.
First, you will need to make your cashew cream. If you do not have a high-powered blender, soak your cashews overnight in lukewarm water. Drain, rinse and add to a blender (I used my Vitamix, unsoaked) and add the 2/3 cup water. Blend until completely smooth and no bits remain. Set aside.
Next, you will roast you broccoli. Preheat the oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes or until just beginning to see the tips browning. Depending on your oven or the size of your broccoli florets, it may need longer, up to 10-15 minutes. The frozen ones I buy are always relatively small florets.
While your broccoli is roasting, you will prepare the soup, which comes together pretty quickly. Add your chopped onion and garlic and the 4 cups water to a large pot. Turn to high heat and bring to a boil, once boiling, let cook for 5 minutes.
Then add the sweet potatoes, salt and curry powder. Stir well and reduce the heat to medium-low and cover with a lid. Cook for 10 minutes.
Add the beans, tomato paste and cashew cream and stir well. Turn back to medium and bring back to a simmer and cook another 5-10 minutes or so until it has thickened up some and the potatoes are tender. Taste and adjust salt or spices if needed. Like in the note mentioned above, if you want it spicier, add a pinch of cayenne pepper. Your broccoli should be done by now. Top the soup with the broccoli and serve.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!