Sweet Potato Coconut Curry Soup is a creamy, comforting, and hearty dish loaded with chickpeas, sweet potatoes, and kale. This dairy-free and vegan soup is packed with plant-based protein!
Pair this warming soup with a light and crunchy salad like this cucumber salad, Winter fruit salad, or roasted veggie salad.
Sweet Potato Coconut Curry Soup
This soup has been in the works since last fall, and I’m thrilled to finally share the perfected recipe!
While Sweet Potato Coconut Curry Soup is simple to make, it does take time for chopping, stirring, and simmering. I’ll share some shortcut tips below!
I’ll be making this soup all fall and winter; it’s healthful, hearty, and full of flavor and texture. If you loved my Coconut Curry Chicken or Sweet Potato Curry, you’ll be obsessed with this soup. I can’t wait for you to try it!
Sweet Potato Coconut Curry Soup Tips
- Chop the veggies small. Cut carrots, red pepper, and onion into small, even pieces to prevent big, raw bits. Cooking them slowly will make them taste sweeter.
- Taste and change. Change the spices to what you like. Start with mild curry paste and use less or skip red pepper flakes if you don’t like spice. The flavors will get stronger as it cooks.
- Add seasoning while cooking. Add spices while cooking to blend the flavors. Add salt and pepper to your taste. Different salts are stronger or weaker, so I suggest fine sea salt.
- Cut sweet potatoes into small, even pieces.
- Use regular coconut milk. It helps with the spice and makes it creamy. Light coconut milk won’t thicken, cream of coconut is too sweet, and coconut cream is too strong.
Serving Suggestions
Don’t skip the toppings! They add a lot of flavor and texture to Sweet Potato Coconut Curry Soup. I recommend the following:
- Fresh, finely chopped cilantro adds a burst of freshness.
- Fresh-squeezed lime juice adds a hit of needed acid.
- Coarsely chopped cashews add a nice crunch.
- A scoop of coconut yogurt on top adds some coolness, additional texture and flavor to the curry. Top with a sprinkle of turmeric.
- Toasted naan bread or pita bread to serve on the side is great for dipping in this soup. We love Stonefire® naan bread.
Sweet Potato Coconut Curry Soup Customizations
- Other greens: Swap spinach for kale; it wilts fast. Mix it in after cooking.
- Vegetarian/Vegan: This recipe is vegetarian and vegan, based on what you use. Look at the red curry paste label; I use Thai Kitchen®, which is vegan and gluten-free.
- No dairy: The recipe doesn’t have dairy.
- Fewer calories: Use light coconut milk instead of full-fat for a soup that’s less creamy and thinner with less flavor.
- Spice level: The soup is mild using Thai Kitchen curry paste. For more spice, add red pepper flakes or sprinkle them on each bowl when serving.
- Boost Thai flavor: Mix in a few teaspoons to a tablespoon of fish sauce at the end for more Thai flavor (skip if vegan/vegetarian).
Storage
Leftovers?
Transfer to airtight containers and store in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
More Delicious Soup Recipes
- Carrot Soup with roasted and salted pumpkin seeds
- Chicken Pot Pie Soup with a puff pastry topping
- Vegetable Soup with fresh basil pesto
- Lemon Chicken Orzo Soup with a delicious seasoning blend
- Chicken Vegetable Soup with roasted butternut squash
Sweet Potato Coconut Curry Soup
This hearty, creamy Sweet Potato Coconut Curry Soup is packed with chickpeas, sweet potatoes, and kale for a nutritious, filling meal. It’s dairy-free, vegan, and loaded with flavor and texture!
Equipment
- Large pot
Ingredients
- 1/4 cup coconut oil measured when solid
- 1-1/2 cups diced yellow onion 1 large onion
- 1 cup diced carrots 2 to 3 large carrots
- 1 red pepper diced
- 2 tablespoons finely minced garlic 4 to 5 cloves
- 2 tablespoons finely minced ginger 2-inch piece of ginger
- 2 tablespoons red curry paste I use Thai Kitchen
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 tablespoon granulated sugar
- 2 (15-ounce) cans chickpeas also called garbanzo beans, drained and rinsed
- 2 cups peeled and diced sweet potatoes 1/2-inch pieces, 1 to 2 large potatoes
- 2 cups vegetable stock I recommend Swanson’s
- 2 (13.5-ounce) cans coconut milk full-fat, see note 1
- 3 cups thinly sliced kale
- Toppings as desired see note 2
- Toasted naan or pita bread, for serving
Instructions
- Add coconut oil to a large pot over medium heat. Add finely diced onion, diced carrots, diced pepper, minced garlic, and minced ginger (reduce if sensitive to ginger or garlic). Season with 1/8 teaspoon each salt and pepper. Sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 5–7 minutes.
- Add red curry paste and seasonings: turmeric, ground cumin, ground coriander, red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon each). Sauté 1 minute, stirring constantly. Add sugar and sauté, stirring constantly, another 2–3 minutes.
- Add drained and rinsed chickpeas and diced sweet potatoes; season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over medium heat, stirring frequently, 8–10 minutes. Using the back of a wooden spoon, crush chickpeas slightly to release the starch. This will help thicken the soup and add a nice texture.
- Pour in vegetable stock and coconut milk. Season again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).
- Bring to a boil over high heat and scrape up any bits that have formed on the bottom. Reduce heat until soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced and thickened and chickpeas and potatoes are tender, about 20–25 minutes.
- Add finely chopped kale and another 1/4 teaspoon salt. Submerge kale into the soup and cook until wilted, about 2–5 minutes.
- Divide among bowls and top with freshly chopped cilantro and a squeeze of fresh lime. Sprinkle on chopped cashews, if desired. Serve alongside toasted pita or naan bread.
Video
Recipe Notes
Note 1: Use full-fat coconut milk for the best flavor and thickness. Use shelf-stable cans of coconut milk, not refrigerated coconut milk. Canned coconut milk can be found on the international aisle, with the Latin or Asian products. I’ve tested this soup with Imperial Kitchen’s coconut milk.
Note 2: Garnish with lime juice, cilantro, and/or cashews.
Storage: Store in the fridge in an airtight container for up to 4 days. Freeze in portions for up to 3 months.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Sodium: 587mg | Potassium: 824mg | Fiber: 8g | Sugar: 17g | Vitamin A: 29065IU | Vitamin C: 52mg | Calcium: 89mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for my adult nephew who had two bowls! The first time I made it, I didn’t have fresh ginger, so I used powdered ginger. I’m about to make it again and made sure that I had fresh ginger this time. One thing I did add that wasn’t in the recipe was corn. After the soup was ready, I just added some frozen corn kernels to the pot. This is definitely in my repertoire now! Thank you!
I am so thrilled to hear this sweet potato coconut curry soup was a hit! Thanks so much for your comment Susan! 🙂
“Plant-based protein” is not what makes this dish filling; it is the hefty dose of bulky carbohydrates. Excellent recipe adaptable by adding many vegetables.