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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Curried Sweet Potato & Ginger Soup

RECIPE By PlantPlate
Sweetness and spice are harmoniously entwined in this comforting, creamy soup. Loaded with vitamins C & A, it's the perfect way to warm up and stay nourished during the cold season!

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Yield: Serves 4-6

Notes:

Nothing beats a big bowl of heart-warming soup when the cold weather hits! Sweet potato is the perfect candidate for a delicious, creamy soup; it's sweet, starchy, and packed full of protective nutrients.

As with most soups, this one tastes even better after it's been left to sit for a few hours (or overnight) as it allows the flavours to develop further.

You can replace the sweet potato in this recipe with an equal weight of carrots or butternut pumpkin- all options will give you delicious results. If you like, after blending, you can add a few large handfuls of baby spinach or shredded kale to the pot for extra nutritional goodness. Before serving, warm the soup through until the greens are just wilted.

Ingredients:

  • 1 medium brown onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp. grated fresh ginger
  • 1/3 cup water
  • 2 tbsp. curry powder
  • 2 tsp. cumin powder
  • 1 tsp. chili powder (optional- add if you are using a mild curry powder)
  • 300g (10 oz.) regular white potatoes, washed and diced
  • 1.2kg (3 lb.) sweet potatoes, peeled and diced
  • 2 litres (quarts) low sodium vegetable stock
  • 2 tbsp. miso paste (or substitute 2 tsp. soy sauce)
  • Large handful fresh coriander (cilantro), finely chopped
  • Juice of 1/2 a lemon
  • Freshly ground black pepper, to taste

Instructions:

  1. Combine the onion, garlic, ginger and water in an extra large pot, over a medium-high heat. Saute for 5-6 minutes until the onion is soft. Add the curry, cumin and chili powders and cook, stirring, for 1-2 minutes until the spices are fragrant. Add more water as needed to prevent the ingredients from sticking.
  2. Add the white potatoes and cook, stirring, for 2-3 minutes. Reduce heat to medium, then add the sweet potatoes, vegetable stock and miso paste. Cover the pot and leave to simmer for 25-30 minutes until the potatoes are tender.
  3. Remove pot from the heat and leave to stand for 5 minutes. Using an immersion blender, blend the soup until it is smooth and creamy. After blending, stir through the fresh coriander and lemon juice, then season with black pepper to taste. Serve with crusty whole grain bread, or a side of steamed vegetables.

Prepared soup will keep, refrigerated, for up to 5 days. It can also be frozen in airtight containers for up to 2 months.