Curried Sweet Potato Soup

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 6


2 large sweet potatoes, peeled and diced

1 ½ cup cooked chick peas 

1 large can diced tomatoes 

1 cup stock

2 cups water

1 bunch kale, deveined and chopped

2 tablespoons curry powder

½ tsp ground cumin

¼ tsp ground cinnamon

2 green onions thinly sliced

¼ cup fresh coriander chopped


Combine all ingredients (accept green onions and cilantro) in a soup pot and boil for 30 minutes on medium low. Serve hot topped with freshly chopped green onions and cilantro. 

This recipe originated as part of a cooking class I attended in March 2002, Cooking with Legumes and Whole Grains, taught by Louise Racine. I altered the original recipe slightly to make it my own. 

I love this soup because it is simple and easy to make, highly nutritious and delicious, and contains no meat. I love meat and eat it often, however there is great health benefits to switching out meat for vegetable protein.

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