Curry Sweet Potato Soup



Sweet potatoes are the ultimate—satisfying non-grain carbohydrates, packed with nutrients and without all the inflammatory issues that white potatoes contain. Sweet potatoes differ from white potatoes, and do not contain harmful ingredients such as saponins and lectins. White potatoes are also considered a nightshade vegetable, making them a problem for those who are sensitive to nightshades and the inflammation that they cause.

Are sweet potatoes Paleo? Yes. Many hunter-gatherer groups relied on sweet potatoes as a staple in their diets. Although they do contain a good dose of carbs–about 25 grams in a medium sized potato—they also contain tons of fiber and super nutrients. Sweet potatoes are known to help stabilize blood sugar levels and make you feel full. Some of the super nutrients these potatoes contain include antioxidants and anti-inflammatory compounds. The bright orange flesh is a sign that sweet potatoes contain a massive amount of vitamin A, in the form of beta carotene. Adding a little grass-fed butter to your sweet potato dish can help the body convert this plant-based vitamin A into a more usable form of vitamin A.

Adding power-packed spices like curry powder (which contains turmeric), coriander, cardamom, ginger, and cayenne exponentially explodes the nutrients in this soup and promotes huge health benefits that are anti-aging, anti-inflammatory, brain-protective, and cancer fighting to name just a few. Enjoy this!!


4 cups sweet potatoes, cubed

1 medium sweet onion, chopped

2 celery stalks, chopped

¼ inch of fresh ginger, minced

1/2 tsp curry powder

1/2 tsp coriander

1/4 tsp cardamom

1/4 tsp turmeric

Sea salt

Pinch of cayenne

5 cups vegetable stock

1 cup plain almond, flax, or coconut milk

1 Tbsp coconut oil or butter

1/2 cup roasted pumpkin seeds


Heat coconut oil or butter in large pot and saute onions and celery until tender and translucent. Add minced garlic and saute briefly. Add remaining ingredients and bring to boil. Reduce heat and simmer about 30 minutes or until sweet potatoes are tender. After soup has cooled sufficiently, place in blender and puree in batches till smooth. If too thick add more stock or water. Sprinkle with roasted pumpkin seeds.

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