SWEET POTATO WHITE BEAN CURRY SOUP
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.
Update: If you can’t find this curry powder, don’t fret, you can make my Easy Homemade Curry Spice Blend.
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!
If you are a fan of broccoli cheese soup, then be sure to try out my reader fave Vegan Sweet Potato Broccoli Cheese Soup!
MORE VEGAN CURRY RECIPES TO TRY:
- Easy Vegan Quick Curry
- Easy 1 Pot Creamy Curry Rice Soup
- Lazy Red Lentil Curry Soup
- Vegan Cauliflower Curry Soup
- Thai Green Sweet Potato Curry
- Curry Chickpea Sandwiches
- Curried Jamaican Stew
Sweet Potato and White Bean Curry Soup with Roasted Broccoli
- 1/3 cup (58g) raw cashews
- 2/3 cup water
FOR THE SOUP
- 3 cups (244g) frozen broccoli florets
- 4 cups low-sodium veggie broth or water
- 1 packed cup (160g) packed cup finely diced yellow onion
- 3-4 x-large garlic cloves minced (15g, about 1 1/2 tbsps)
- 3 heaping cups (450g) peeled & chopped 1/2 inch chunks sweet potato
- 1 1/2 to 2 teaspoons fine salt (1 1/2 tsp if using broth, 2 tsp for water)
- 1 to 1 1/2 tablespoons Penzey's Now Curry powder OR my HOMEMADE SPICE BLEND (SEE NOTE BELOW)
- Two 15 oz cans cannellini beans, drained & rinsed
- 1/4 cup (60g) tomato paste
- 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)
- 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 1 cup of the 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. 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.