This sweet potato curry is full of classic spices that, along with the savory flavor of garlic, add just enough heat but don’t overwhelm the soup with spice. These warming spices are perfectly balanced by coconut yogurt, a crucial ingredient that softens the spiciness with its cooling creaminess. The sweet potatoes and other veggies soak up this flavorful mixture and become soft and delicious.

Sweet Potato Curry Soup [Vegan]

Cooking Time




  • 3 cloves minced garlic
  • 1 chopped leek
  • 1/2 tablespoon turmeric
  • 1 tablespoon curry powder
  • 1/4 teaspoon lemongrass green curry paste -optional
  • 2 teaspoons cumin and ginger
  • 3 tablespoons dried cilantro
  • 1/2 teaspoon pink salt plus more to taste
  • 3 chopped large sweet potatoes, steamed or boiled
  • 3 cups frozen or fresh broccoli florets
  • 1 cup peas
  • around 4 cups veggie broth
  • plenty of fresh spinach
  • 1 carton or 1 cup of coconut yogurt


  1. In a pot over medium heat, sauté the garlic and leek in oil or water along with spices for a few minutes. Add in steamed potatoes and other veggies except spinach. Add in the veggie broth and simmer for about fifteen minutes. Add in fresh spinach and let it wilt, then scoop in the coconut yogurt and stir into broth. Add more salt or spices to taste and allow to cool before eating. Enjoy!