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You are here: Home / Main Dishes / Soups / Sweet Potato & White Bean Curry Soup with Roasted Broccoli

Sweet Potato & White Bean Curry Soup with Roasted Broccoli

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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

If you make any of these recipes, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8#thevegan8!

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!
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Soup
Cuisine American
Yields 10 cups

Ingredients

CASHEW CREAM

  • 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)

Instructions
 

  • 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.

Notes

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. I recommend my homemade or the McCormick brand is a good 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 mine or the 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. 
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

 

Filed Under: Beans/Legumes, Gluten Free, Main Dishes, Soups Tagged With: Broccoli, cashew milk, Creamy, Curry, Gluten-free, Soups, Spicy, Sweet potato, White Bean

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Comments

  1. Judy

    March 2, 2018 at 11:52 pm

    5 stars
    Just finished eating this and my tummy is happy! I just threw all the ingredients (except for the broccoli) in the instant pot and cooked for 10 minutes. I can’t wait until your cookbook comes out!

    Reply
    • brandi.doming@yahoo.com

      March 4, 2018 at 1:46 am

      Yay Judy!! So thrilled to hear that, thank you for the lovely review!

      Reply
  2. Jeanette Alley

    September 17, 2018 at 11:02 pm

    Best Curry I’ve ever made! Thank you for creating such an amazing perfect curry recipe!

    I’m amazed mine came out so perfectly considering my scale was acting up when I made your curry spice blend! I will definitely make this more often!

    I made my beans from scratch and steamed the broccoli. Since the curry with the sweet potatoes was in an extra large skillet, I just dished everything up separately into each persons bowl because there was no more room in the skillet to put the beans!

    Thank you so much for your time and talent creating these amazing recipes on your blog! It’s helped me stay on track with my plant based lifestyle.

    Reply
    • brandi.doming@yahoo.com

      September 24, 2018 at 7:11 pm

      Wow, thank you Jeanette for this amazing review!! This is my favorite curry soup of all time and so glad you l loved it that much too!! Oh it’s fine to just use tablespoons for the curry blend, that will be more accurate in smaller measurements than the scale. So you are fine there!

      Reply
    • brandi.doming@yahoo.com

      September 24, 2018 at 7:12 pm

      Oh and if you could leave a star rating by clicking the stars, that is so helpful too! You’ll have to comment again for it to go through, thank you!

      Reply
  3. Amanda

    November 20, 2018 at 10:32 pm

    5 stars
    Made this soup last night and was so happy with how quickly it came together. I’ve never roasted frozen broccoli before, but I love how it didn’t dry out! What a creative idea. The flavors in this soup are awesome. Too spicy for my kids, but that’s okay. 🙂

    Reply
    • brandi.doming@yahoo.com

      November 21, 2018 at 1:13 am

      Thank you so much for taking the time to leave a review Amanda, I’m so happy you loved the soup! Yes, this is too spicy for my daughter too, haha!

      Reply
  4. Anita

    January 21, 2019 at 11:29 am

    5 stars
    I’ve made this 3 or 4 times now and it has become one of my favourite soups. So easy and tasty.

    Reply
    • brandi.doming@yahoo.com

      January 21, 2019 at 11:58 pm

      So very happy to hear that Anita!

      Reply
  5. Sherri N.

    January 11, 2020 at 10:13 pm

    5 stars
    If there is such a thing as soup heaven, this will bring you there! I started making this recipe and when I got to the tomato paste and the amount of curry powder, I got cold feet. Then I decided to add it all in and see what happens. I’m so sorry that I ever doubted you, Brandi. This is absolutely divine. Love you and love your recipes. Thanks for another masterpiece. My sister is sick with the flu, and I cannot wait to bring this to her. <3

    Reply
  6. Deb

    January 14, 2020 at 8:42 pm

    It all sounds marvelous, except for broccoli. If I substitute kale, should I steam it first, or….?

    Reply
    • brandi.doming@yahoo.com

      January 15, 2020 at 12:53 am

      Hi! You just add the kale in the last few minutes of cooking to wilt it. No need to cook it separately.

      Reply
  7. Eric

    June 11, 2021 at 9:43 pm

    Would this work with large lima beans instead of white beans?

    Reply
  8. Michael Griffith

    November 3, 2021 at 6:29 pm

    I almost didn’t’t try this recipe. It seemed a little complicated but it really wasn’t. Then some of my sweet potatoes “turned”, badly. I live in a rural area and I don’t just run to the store so I substituted carrots for them. It worked. I really liked the homemade curry powder. I make my own at home too. The store bought can be too harsh sometimes Use Brandi’s. The cinnamon is a nice touch. You will be pleased.

    Reply
    • brandi.doming@yahoo.com

      November 4, 2021 at 8:42 am

      So glad you enjoyed it Michael!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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