You say tomato, I say sweet potato… Winter = warm soups. Right?! I love soups, especially when I can use whatever I have in the fridge and pantry. I created this quick Sweet Potato Tomato Curry Soup on a busy weeknight, and it was a success. My husband asked for it a few more times after that.
It might surprise you, but I don’t like tomato soup. I like tomatoes, I like spaghetti sauce, pizza sauce, you name it. I love tomatoes. But I don’t like tomato soup. I especially don’t like canned tomato soup. HA! As long as the ratio is more sweet potato than tomato in this soup, we’re good to go!
Sweet Potato Tomato Curry Soup
On top of being packed full of flavours, why is this soup good for you? Well, as it turns out, the humble sweet potato is a nutritional powerhouse. So simple! I try to use sweet potatoes/yams often in my cooking. If I use regular white or yellow potatoes, I often mix in some sweet potatoes for extra nutritional value.
On top of being a good source of fibre and containing some protein, sweet potatoes are an awesome source of vitamin A (beta-carotene gives it that sweet orange colour), vitamin C and B6, manganese, potassium, and copper! They also have some omega 6 and 3.
Curry spices are also excellent because of the turmeric in it. Turmeric is a natural anti-inflammatory food that has gained a renew of popularity in the recent years for good reason. When inflammation gets out of control in our body, it can create a wide array of health issues, including joint pains, but all the way to heart disease and cancer. So why not eat whole foods that naturally have anti-inflammatory benefits, and enjoy the taste too! Yum!
If you’re looking for other beneficial foods, check out my delicious Anti-Inflammatory Smoothie!
Sweet Potato Tomato Curry Soup
- 2-3 onions (about the size of your fist), minced
- 3 garlic cloves, minced
- 1.5 lb/700 g organic sweet potatoes, washed, yucky parts removed, and cut into small cubes (smaller than a dice)
- 1 tsp curry mix spices
- a pinch of cayenne (optional)
- 1/4 cup white wine
- 1 large can (796 ml/28 oz) of diced tomatoes
- 3 cups vegetable broth or organic chicken broth (low sodium or homemade), or 3 cups hot water mixed with 1 bouillon cube (low sodium)
- good quality olive oil for cooking
- salt + pepper, to taste
- In a large pot over medium heat, sauté the minced onion and garlic in some olive oil for several minutes, or until the onions are translucent and roasted on the edges.
- Add the sweet potatoes, mix, and cover for a few minutes. Remove the lid and mix. Mix in the spices, and cook for a few minutes longer, or until the sweet potatoes are cooked. Reduce the heat a bit if it seems like the potatoes or spices are starting to burn.
- Add the wine and mix around so that it deglazes the pan and removes all the yummy bits and pieces from the bottom.
- Add the can of tomatoes, broth, a few pinches of salt and pepper, and bring to a boil.
- Carefully transfer to a blender, and blend until smooth. Transfer back into the pot, and serve. Add more salt and pepper if desired.
You can serve this with some fresh crusty bread, and a green salad.