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!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Servings: 10cups
Ingredients
CASHEW CREAM
1/3cup (58g)raw cashews
2/3cupwater
FOR THE SOUP
3cups (244g)frozen broccoli florets
4cupslow-sodium veggie broth or water
1packed cup (160g)packed cup finely diced yellow onion
3-4x-large garlic clovesminced (15g, about 1 1/2 tbsps)
3heaping cups (450g)peeled & chopped 1/2 inch chunks sweet potato
1 1/2 to 2teaspoonsfine salt (1 1/2 tsp if using broth, 2 tsp for water)
1cupcashew 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.