Best 4 Curried Sweet Potato And Quinoa Soup Recipes

Indulge in a culinary journey with our tantalizing Curried Sweet Potato and Quinoa Soup, a symphony of flavors that will warm your soul and ignite your taste buds. This delightful vegan and gluten-free soup is not just a meal; it's an experience. Savor the harmonious blend of sweet potatoes, quinoa, and a medley of spices, all simmered in a creamy coconut broth. Embark on a culinary adventure with our diverse collection of soup recipes, ranging from the classic Creamy Tomato Soup to the exotic Moroccan Chickpea Soup. Each recipe is a culinary masterpiece, crafted with fresh ingredients and bursting with flavor. Dive into the depths of flavor with our hearty Lentil Soup or relish the simplicity of our Minestrone Soup. Discover your new favorite soup today and embark on a culinary expedition that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED SWEET POTATO SOUP

Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 7h40m

Yield 9

Number Of Ingredients 10

Ingredients

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Steps:

Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
Cook on Low for 7 hours.
Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
Cook on High for 20 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g

CURRIED SWEET POTATO SOUP

Curried Sweet Potato Soup image

A big bowl of creamy soup makes for a perfectly comforting lunch or dinner on a chilly day. Rather than calling for loads of butter or cream, this sweet potato soup recipe is pureed to achieve a similarly silky texture.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 11

Ingredients

0.25 cup olive oil
2 onions, chopped (about 2 cups)
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped
2 teaspoon curry powder
1 teaspoon ground coriander
8 cup stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock
3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces
2 large carrots, peeled and chopped
1 tablespoon fresh lime juice
Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil

Steps:

Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander; cook until the garlic is fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots; cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes.
Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.

Nutrition Facts : Calories 477 kcal, Carbohydrate 67 g, Cholesterol 10 mg, Protein 14 g, SaturatedFat 3 g, Sodium 886 mg, Sugar 18 g, Fat 18 g, UnsaturatedFat 14 g

CURRIED SWEET POTATO AND QUINOA SOUP

CURRIED SWEET POTATO AND QUINOA SOUP image

Categories Soup/Stew Vegetable Vegetarian Quick & Easy

Yield 6-8 bowls

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshly grated orange zest
2 cups sweet potato purée (see Tip)
6 cups reduced-sodium vegetable or chicken stock 3/4 cup quinoa
1 cup freshly squeezed orange juice
1/4 cup pure maple syrup (optional)
Salt and freshly ground black pepper
Toasted chopped walnuts or sliced almonds
Plain yogurt, optional

Steps:

In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in quinoa. Reduce heat to low. Cover and simmer until quinoa is tender and flavors have blended, about 30 minutes. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using. Healthy Cooking Tip To get this quantity of puréed sweet potato, bake, peel and mash 1 large or 2 medium sweet potatoes, each about 6 oz. You can also use a can (14 oz) of sweet potato purée.

CURRIED SWEET POTATO SOUP

Curried Sweet Potato Soup image

This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

Provided by Annisette

Categories Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, crushed
3 teaspoons curry powder
2 1/2 lbs sweet potatoes, peeled and cubed
4 cups chicken stock
1 large apple, peeled, cored and grated
1/2 cup light coconut milk

Steps:

In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
Process with an immersion blender (or in batches with a regular blender) until smooth.
Stir in the coconut milk and reheat gently without boiling.
Serve with warm pita bread.

Tips:

For a smoother soup, use an immersion blender or transfer the soup to a regular blender in batches and blend until desired consistency is reached.
To make the soup ahead of time, prepare it according to the recipe and let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. When ready to serve, reheat over medium heat until warmed through.
To add more protein to the soup, stir in cooked chicken, shrimp, or tofu before serving.
For a vegan version of the soup, use vegetable broth instead of chicken broth and omit the yogurt or sour cream. You can also add a dollop of coconut milk or cashew cream for a creamy texture.
To make the soup spicier, add an extra 1/4 teaspoon of curry powder or a pinch of cayenne pepper.

Conclusion:

Curried sweet potato and quinoa soup is a delicious, healthy, and satisfying meal that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With its vibrant flavors and creamy texture, this soup is sure to become a family favorite.