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Spicy Sweet Potato Curry Tomato Soup

A versatile and hearty Spicy Sweet Potato Curry Tomato Soup for this upcoming colder weather! Warm your heart tonight.

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AAAAANNNND here we are.. we all knew it was coming. Change of season is happening as I type. I teach a 7am class every Tuesday and over the last month it’s gotten darker and darker and then it happened… pitch black AND raining😭 My class was small to say the least so I opted for a nice soothing restorative flow to gently bring in the light. It was lovely… sigh

To the soup! With the season change the sweaters come out, the socks go on and the soups get made. So for the first one of the season I decided to make my Spicy Sweet Potato Curry Tomato Soup🧡 It was spicy as promised and chalk full of legumes, veggies and a boat load of spinach at the end cause I’m forever turning things into a salad🤷‍♀️

This soup is versatile so don’t feel like you need to stick verbatim to the recipe. I have used kale and or Swiss chard instead of spinach, navy beans instead of chickpeas, and I have also thrown in zucchini, red peppers and a variety of different veggies into the pot. THAT’S what is so awesome about soup! I have also puréed this soup when I was nursing a sore mouth after dental surgery and it was deeeelish. 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Spicy Sweet Potato Curry Tomato Soup

Teri-Ann Carty
A versatile and hearty Spicy Sweet Potato Curry Tomato Soup for this upcoming colder weather! Warm your heart tonight.
Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Lunch, Main Course, Soup

Equipment

  • stove

Ingredients
  

  • 2 tbsp olive oil
  • ½ tsp chilli flakes
  • 1 large sweet potato (cut into 1 inch cubes)
  • 1 large carrot (diced)
  • 1 stalk celery (diced)
  • ½ onion (diced)
  • 1-2 garlic cloves (minced)
  • 1 28oz can diced tomato (I use San Marzano cause they’re THE BEST)
  • 1 cup dried red lentils (rinsed)
  • 1 14oz can organic chickpeas (rinsed)
  • 1 tbsp curry powder
  • ½ tbsp turmeric
  • ½ tsp cayenne pepper (optional)
  • salt and pepper to taste
  • 2 tbsp nutritional yeast
  • 2 tomato cans of water
  • 2 tbsp olive oil (a drizzle to garnish too)
  • 4 cup baby spinach or torn kale

Instructions
 

  • Heat a large pot over medium to high heat and add olive oil, chilli flakes, garlic and onion.
  • Sauté until it begins to soften.
  • Add in carrot and celery and cook down for a couple of minutes. If the mixture feels too dry add in a splash of water.
  • Add in sweet potato and the rest of the spices. Mix well. Again, if the mixture seems too dry add a splash of water to get things moving again. Season with salt and pepper.
  • Once sweet potato starts to soften add in lentils and a can of diced tomato followed by two cans of water. Bring to a boil, reduce heat to a simmer, partially cover and let it hang out for 20 min or until sweet potato and veggies are cooked thru. Add chickpeas and kale or spinach. Season with salt and pepper. Check for seasoning.. not spicy enough? Add more spice!
  • Finish with more sea salt and cracked pepper and a drizzle of extra virgin olive oil.
Keyword dairy free, gluten free, plant based, soup, spicy, sweet potato curry, tomato soup, vegan

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