Sweet Potato Coconut Curry Soup

4.91 from 21 votes

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!

Prep Time45

Cook Time50

Total Time1 35

Course: Dinner, Soup, Vegetarian

Cuisine: Healthy, Vegan, Vegetarian

Keyword: Sweet Potato Coconut Curry Soup

Servings: servings

Author: Chelsea Lords

Cost: $13.31

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

US - Metric

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

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