Dark blue bowl of curried sweet potato soup with gluten-free seed crackers and gold spoon.

Curried Sweet Potato Soup with Seed Crackers

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 4


  • 1 tablespoon extra-virgin olive oil
  • 1 small brown onion peeled and chopped
  • 1 garlic clove peeled and chopped
  • 1 celery stick chopped
  • teaspoons gluten-free yellow curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground chilli optional
  • 400 g sweet potato peeled and roughly chopped
  • 500 ml gluten-free vegetable stock
  • 1 cup coconut yoghurt
  • pepper to taste


  • ½ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons linseed
  • pinch salt
  • 1 teaspoon turmeric or spice/dried herb of choice
  • ¾ cup water


  • Heat oil in a frying pan over medium heat. Add onion, garlic and celery. Sauté for 3 minutes or until beginning to soften. Add spices and cook, stirring until fragrant.
  • Add sweet potato and stock. Bring to the boil, then reduce heat, cover and gently simmer for 30 minutes or until sweet potato is soft.
  • Meanwhile, prepare seeded crackers. Place all ingredients in a bowl, stir to combine, then set aside for 15 minutes for the seeds to soak up the water.
  • Preheat oven to 180˚C and line a baking tray with baking paper.
  • Spread seed mixture over the baking tray and press out until 3mm thick. Back or 15-20 minutes or until golden brown. Allow to cool on tray, then break into pieces.
  • Remove soup from heat and stir through yoghurt. Use a stick blender to puree. Divide soup between 4 serving bowls, top with seeded crackers and serve.
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This recipe first appeared in Issue 24. For more gluten-free soup recipes order a copy today.