Curried Sweet Potato Soup
By Amanda Paa – Last updated: December 25, 2021
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There’s a secret to making this velvety, curried sweet potato soup – without CREAM. And not by way of the usual suspects — cashews, yogurt, white potatoes, beans, or coconut milk.
Using Bread to Thicken Soup
It’s bread! Something most of us always have on hand (in our house, it’s usually my Everyday Sourdough). I’m still in complete awe over the silky mouthfeel and rich flavor that developed as I worked on this recipe.
The soup comes together with just a few ingredients, including one of my favorite combinations – sweet potatoes and curry.
By pouring hot broth over the bread cubes (a great thing to do with stale sourdough bread!), they quickly soften and get pureed with the well roasted sweet potatoes, garlic, salt, and curry powder. It has warmth, depth, and a texture that you’d swear came from cream. Luxurious…….
Whereas I like to top vegan chili with Mexican fixings, I like to top this soup with toasted black sesame seeds and a little green onion, or crunchy pepita seeds and cilantro. I imagine you can use this hot broth + bread ratio with any roasted vegetable to make soup, meaning the possibilities are endless. I have plans to do this next week with cauliflower and leeks!
A few notes:
- This soup will last three days after it’s made, so it works well to make it at the beginning of the week and pack for lunch.
- A high speed blender is best (I love my Blendtec), and will yield the creamiest soup.
- I always use low sodium vegetable broths so I have more control over the salt, which I highly recommend.
Press play on video to see how easy it is to make!
video collaboration with the talented Annie D’Souza
More Gluten-Free Soup Recipes:
Yield: 5 servings
SCALE:
Ingredients
- 2 large sweet potatoes (about 1 pound)
- 2 pieces Udi's Gluten-Free Bread or sourdough, cut into chunks
- 2 1/2 cups hot vegetable broth
- 2 cloves sliced garlic
- 1/2 tablespoon curry powder
- 1/2 teaspoon sea salt
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- toasted black sesame seeds and green onions, and olive oil for garnish
Instructions
- Preheat oven to 400 degrees. Roast sweet potatoes on a sheet pan for 45-50 minutes, until completely soft and releasing caramelized liquid. Set aside.
- Heat broth to boiling on stovetop. Then add cubes of bread to a high speed blender and pour hot broth over the top, carefully. Let sit for 2 minutes. Remove sweet potatoes from skin. Add flesh to blender and discard skin.
- Add garlic, curry powder, and salt. Blend on high speed for 20 seconds. Scrape down sides. Blend on high for 45 seconds, until completely smooth. Stir in sesame oil.
- Pour into bowls and top with garnishes.
Did you make this?
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April 27, 2017
Adding bread to thicken soup is genius!
So fun to try new things!
Looks vibrant and very appetizing!
That’s crazy! Would never have thought of using bread to add creaminess. And I love the idea of making a sweet potato soup as opposed to our regular pumpkin <3
i know, it seems weird! but totally works. I’m going to be trying it with a couple of different soup versions too.
Could you use a different kind of bread if you don’t have an issue with gluten?
Yes! Any bread will work. These pieces of bread, and I used two, were relatively small so just keep that in my mind.
So gorgeous!!! I could easily eat 3 bowls.
Roasted sweet potatoes are sooooo good in soup!
YUM! Love the use of breadcrumbs, sounds like a perfect way to get that velvety texture!
so so smooth! a bowl of healthy comfort.
This recipe is just brilliant! I would never think to blend bread into soup as opposed to dipping it on the side. Can’t wait to try!! <3
These look AMAZING! I’m going to make them tomorrow for my family. Thanks
Great, hope your family loves the recipe!