Best Sweet Potato Tofu Ginger And Curry Soup Vegan Recipes

VEGAN TOFU AND SWEET POTATO CURRY

Vegan Tofu and Sweet Potato Curry image

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Provided by Éric Jouan

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Steps:

Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g

SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)

Sweet Potato, Tofu, Ginger and Curry Soup (Vegan) image

Hearty and healthy soup with all fresh and organic ingredients. Easy to make and full of goodness! enjoy!

Provided by dorika 2

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups sweet potatoes, chopped
1 cup carrot, chopped
2 cups tofu, chopped
1 cup bell pepper (optional)
2 medium onions, chopped
4 tablespoons ginger, chopped
4 tablespoons curry powder
2 tablespoons olive oil
1 liter water
2 tablespoons fresh coriander, chopped (optional)
sour cream (optional)
salt and pepper

Steps:

Cook the sweet potatoes in boiling water.
Steam the carrots till medium hard.
Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
add chopped Pepper and steamed carrots.
when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
Add the tofu. stir well.
Now Ground all of them together till you get a smooth texture.
add salt and pepper to taste.
Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
serve with fresh coriander and sour cream. great for home freezing.