Nourishing Sweet Potato + Veggie Curry Soup

This Nourishing Sweet Potato + Veggie Curry Soup is one of my all-time favourites! With 15 vibrant plant foods and a creamy coconut curry broth infused with thyme and basil, it’s as flavorful as it is nourishing. Not a curry fan? I dare you to try this—you might just fall in love! 💛

Why Your Gut (and Body) Will Love This Soup

Keeping your gut microbiome happy is key to smooth digestion, steady energy, glowing skin, and saying goodbye to bloat. The best way to nourish your microbiome? By eating a diverse range of fiber-rich, colorful plant foods.

Fun fact: Studies show that eating 30+ different plant foods a week is linked to greater diversity of good gut bacteria, which supports better digestion, hormone balance, and overall health. This soup makes getting closer to that goal deliciously easy.

Hormone Health Benefits for Women

Your gut health and hormones are deeply connected. A thriving microbiome plays a major role in regulating and producing hormones, making gut-friendly meals like this soup a powerful ally for hormone-related issues, such as:

Hormonal acne
PMS symptoms (cramps, bloating, and mood swings)
Anxiety, depression, and low mood

This soup is especially beneficial during your luteal phase (the week before your period), thanks to the sweet potato. It supports progesterone production, which helps balance mood and reduce PMS symptoms.

The Power of Diversity

Eating 30+ plant foods a week also helps your gut bacteria protect your gut lining, preventing conditions like leaky gut. A leaky gut leads to chronic inflammation, which can make PMS symptoms like cramps, bloating, and acne breakouts even worse.

Ready to Take Your Gut Health to the Next Level?

DM me on Instagram or schedule a FREE 15-minute discovery call to explore how gut health might be affecting you as a woman.

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Nourishing Sweet Potato + Veggie Curry Soup

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Prep Time 15

Cook Time 30

Course Lunch, Main Course, Soup

Servings 6

Ingredients

2 tbsp olive oil
1 medium-sized yellow onion finely chopped
4 cloves garlic minced
1 cup carrot diced
1 cup celery diced
3 cups sweet potato cubed (3 medium-sized sweet potatoes)
1 cup frozen corn kernels
1 tsp sea salt
1 bay leaf
2 tsp dried thyme
1 tsp dried basil
1 tsp curry powder
1 cup diced tomatoes canned with juice
1 can full-fat coconut milk 400ml
4 cups vegetable stock
1 cup fresh or frozen green beans cut into 1-inch pieces
½ cup durum/semolina wheat or sourdough macaroni substitute with ¼ cup of organic brown rice to make the recipe gluten-free

Instructions

Add the olive oil to a large stock pot.
On medium heat, saute the onion and garlic until translucent.
Add the carrot and celery and saute for 5 minutes.
Add the diced sweet potato and frozen corn, stir well.
Add the salt, bay leaf, thyme, basil and curry, stir well to coat the veggie mixture with the herbs and curry mixture. Saute for 1 minute.
Pour the tomatoes and coconut milk into the pot and mix well before adding the vegetable broth. Bring the soup to a boil and then reduce to a medium simmer.
Add the green beans and macaroni (or rice), stiring well.
Simmer on low heat until the macaroni (or rice) is cooked, stiring occasionally.
Serve with sourdough bread and enjoy!