Sweet Potato Coconut Curry Soup for Supper

Sweet Potato Coconut Curry Soup is creamy, hearty, and loaded with chickpeas, sweet potatoes, and kale. This dairy-free, vegan soup is packed with plant protein.

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 this 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 and Veggie Curry, you’ll be obsessed with this dish. I can’t wait for you to try it!

Sweet Potato Coconut Curry Soup Tips

• Chop veggies small: carrots, red pepper, onion, and sweet potatoes into even pieces.
• Cook slowly to bring out sweetness.
• Start mild: use mild curry paste and skip red pepper flakes if sensitive to heat.
• Season while cooking with salt and pepper (fine sea salt works best).
• Use regular coconut milk for creaminess (light won’t thicken, cream of coconut is too sweet, 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. It is worth 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 or pita bread to serve on the side is great for dipping in this soup. I love Stonefire® naan.

Storage

Leftovers?

move to airtight containers and store in the refrigerator for up to 4 days.

For longer storage, freeze in portions for up to 3 months.

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Variations

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.
• 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.

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
• 1 tablespoon granulated sugar
• 2 (15-ounce) cans chickpeas (also called garbanzo beans, drained and rinsed)
• 2 cups peeled and diced sweet potato (1/2-inch pieces, 1 to 2 large potatoes)
• 2 cups vegetable stock (It is worth 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)

Method

1. Add coconut oil to a large pot over a medium burner. 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.
2. 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.
3. Add drained and rinsed chickpeas and diced sweet potatoes; season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over a medium burner, 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.
4. Pour in vegetable stock and coconut milk. Season again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).
5. Bring to a boil over a hot burner 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.
6. Add finely chopped kale and another 1/4 teaspoon salt. Submerge kale into the soup and cook until wilted, about 2–5 minutes.
7. 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.