Curried Sweet Potato + White Bean Soup

It’s soup season, and I’m not mad about it.

I may get lynched for this, but I’ve been looking forward to rainy season. I find that my favourite activities are more suitable to chillier weather – curling up under a blanket with a good book, leisurely enjoying a mug of tea, and of course whipping up something warm and hearty in the kitchen. Is there anything better than enjoying a nice glass of red wine while pot of something fragrant ticks and bubbles away in the kitchen, all while the rain pitter-patters on your windows? Sounds like a great Sunday to me.

Enter my latest soup creation, curried sweet potato and white bean soup. Combining coconut, sweet potato, curry powder, and white beans to make an aromatic and delightful bowl of soup. While this soup simmers away, your house will smell amazing. This soup is hearty enough to stand on its own, with over 2 servings of vegetables per bowl, and added fibre and protein from the beans. When pureed, the soup takes on a thick and creamy texture, so it’s perfect for those who don’t typically like beans. Plus, the soup is vegan, dairy free, and gluten free for those with allergies.

I hope you all are enjoying the cooler weather as much as I am.  Let me know what you think of the first soup of the season!

Curried Sweet Potato + White Bean Soup

Makes 6 servings


2 tbsp neutral oil, such as canola, grape seed, or coconut

2 yellow onions, diced

3 celery sticks, chopped

1 carrot, chopped

4 cloves garlic, minced

1-5 cm (3”) piece of ginger, minced

2 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

¼ tsp cayenne

1 tsp turmeric

2 large sweet potatoes, peeled and chopped into 3 cm (2”) cubes

3 cups water

1 tsp salt

1-400 mL (14 oz) can of full fat coconut milk

1 1/2 cups white beans, cooked or from a can (rinse them first if you’re using canned)

Pepper, to taste


In a Dutch oven or large, heavy-bottomed pot, heat oil over medium heat. Once heat is hot and shimmery, add onion, celery, and carrot. Cook until just beginning to brown, stirring occasionally. Then add garlic, ginger, and spices and stir well. Cook for 1 minute more.

Add sweet potato, water, and salt and bring to a simmer over low heat. Put the lid on your pot, leaving it partially ajar, and let the soup simmer for 20-40 minutes, until the sweet potato is cooked through and the flavours have married. Check the soup occasionally and add more water if it looks too dry.

Remove the pot from the heat, and add coconut milk and beans. Puree the entire mixture until completely smooth, either with an immersion blender or in a stand-up blender or food processor, working in batches. If the soup is too thick, add more water.

Taste the soup and season it to your liking.

If serving the soup right away, return the soup to the pot and heat over low heat until just starting to simmer. Serve immediately. You can also store the soup in the refrigerator and reheat it later.

This soup makes great leftovers and freezes well.

This soup is filling enough to be eaten alone, but it would be great with a nice piece of crusty whole grain bread for dipping.