Home > Soups & Stews > Sweet Potato Coconut Curry Soup (With Chickpeas!) Sweet Potato Coconut Curry Soup (With Chickpeas!) November 12, 2020 | 40 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This creamy, comforting, hearty and nutritious Sweet Potato Coconut Curry Soup is loaded with texture and good-for-you ingredients like chickpeas, sweet potatoes and kale. This soup is dairy-free and vegan, and because of all the plant-based protein, you’ll be amazed just how filling it is! Pair this warming soup with a light and crunchy salad like this cucumber salad, this Winter fruit salad, or this roasted veggie salad. Sweet Potato Coconut Curry Soup This soup has been in the works since last fall, but I never quite perfected it until this year. I couldn’t be more excited about the results and am tickled to share the finalized recipe here. While Sweet Potato Coconut Curry Soup is overall a simple soup to make, it is also time consuming. With all the chopping, stirring and simmering required, it can take a good amount of time to prepare. I’ll share a few shortcut tips below, but if you love to cook, there are few things as satisfying as cranking up some music, lighting a pumpkin spice candle, and chopping veggies in some comforting sweats while the kitchen is being infused with the most incredible smells. And then just one bite and you’ll be ready to chop every veggie in sight again the next night. This is the soup I’ll be making all fall and winter long; it’s healthful, hearty, and best of all, it’s packed with flavor and good textures. If you’ve loved this Coconut Curry Chicken or this Sweet Potato Curry, you’ll be obsessed with this soup. I can’t wait for you all to try it! Sweet Potato Coconut Curry Soup Tips Finely dice the veggies. You don’t want any chunks of uncooked carrot, red pepper or onion, so take your time and dice the veggies finely and evenly. Cooking these aromatics long and slow will give them a chance to develop a sweeter flavor. Taste and adjust. As with most recipes, taste and adjust the seasonings to your personal preference. Remember, you can always add more, but you can’t remove seasoning. If you’re sensitive to spice, I recommend using a mild curry paste and/or reducing (or omitting) the red pepper flakes. Keep in mind that the seasonings will intensify as this Sweet Potato Coconut Curry cooks. Season as you go. Seasoning every part of the dish helps the flavors permeate the soup. I’ve included my recommendations for adding salt and pepper to each step of this soup, but add to personal preference. If the soup is tasting flat, it may just need a pinch more of salt and/or pepper. Note that not all salts will season the same (you’ll need more or less depending on the salt used). I use fine sea salt in this recipe. Cut the sweet potato into small, even pieces. Try to cut the sweet potato into even-sized pieces for uniform cooking time (you don’t want some soft potato pieces and some hard ones). Coconut milk balances out the spice, makes this soup sweeter, and adds a deeper flavor than heavy cream would. Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich, full flavor that regular coconut milk will. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this soup. QUICK TIP It can be overwhelming to navigate coconut milk in the grocery store. Look for for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with the Latin or Asian products. Here’s an article outlining the best brands to use. I personally use Imperial Kitchen® since I can find it often at my local grocery store. 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 Different greens: Use spinach instead of kale (it will take just a minute to wilt the spinach; I would recommend gently stirring the spinach in when the soup is off heat). Vegetarian/vegan: This recipe is naturally vegetarian and vegan (depending on the exact products used). To ensure the recipe is vegetarian/vegan, check the label on the red curry paste. I use Thai Kitchen® which is vegan and gluten free. Dairy free: This recipe is naturally dairy free. Lower calorie: Use lite coconut milk instead of full fat. Note that the soup will be less creamy, thinner, and have a bit less flavor. Spiciness: As written, this soup is very mild (using Thai Kitchen curry paste). If you’d like more spice, amp up the red pepper flakes or sprinkle over individual bowls when serving. Increase Thai flavors: For a more Thai-flavored soup, stir in a few teaspoons to a tablespoons of fish sauce at the end (do not add if vegan/vegetarian). 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Coconut Curry Soup 4.91 from 22 votes - Review this recipe This creamy, comforting, hearty, and nutritious Sweet Potato Coconut Curry Soup is loaded with texture and good-for-you ingredients like chickpeas, sweet potatoes, and kale. This soup is dairy-free and vegan, but because of all the plant-based protein, you'll be amazed just how filling it is! SAVE TO RECIPE BOX Print Recipe Sweet Potato Coconut Curry Soup 4.91 from 22 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This creamy, comforting, hearty, and nutritious Sweet Potato Coconut Curry Soup is loaded with texture and good-for-you ingredients like chickpeas, sweet potatoes, and kale. This soup is dairy-free and vegan, but because of all the plant-based protein, you'll be amazed just how filling it is! Course Dinner, Main Course, Soup, Vegetarian Cuisine Healthy, Vegan, Vegetarian Keyword Sweet Potato Coconut Curry Soup Prep Time 45 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 35 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 333kcal Author Chelsea Lords Cost $6.31 Ingredients▢ 1/4 cup coconut oil (measured when solid)▢ 1 and 1/2 cups diced yellow onion (1 large onion)▢ 1 cup diced carrots (~2-3 large carrots)▢ 1 red pepper diced▢ 2 tablespoons EACH: finely minced garlic, finely minced ginger (~4-5 cloves; 2-inch piece of ginger)▢ 2 tablespoons red curry paste (I use Thai Kitchen)▢ 1 tablespoon ground turmeric▢ 1/2 teaspoon EACH: ground cumin & ground coriander▢ 1/4 teaspoon red pepper flakes▢ Fine sea salt & pepper▢ 1 tablespoon white granulated sugar▢ 2 cans (15 oz. EACH) chickpeas (garbanzo beans), drained and rinsed▢ 2 cups peeled & diced (1/2-inch dice) sweet potatoes (~1-2 large potatoes)▢ 2 cups vegetable stock (I recommend Swanson)▢ 2 (13.5 oz. EACH) regular (full fat) coconut milk▢ 3 cups thinly sliced kale▢ Garnish with: lime juice and cilantro, cashews▢ Serve with: toasted naan or pita breadUS - Metric USMetric InstructionsSAUTE AROMATICS: Add 1/4 cup 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 of salt and pepper; and sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 5 to 7 minutes.SEASONINGS: Add 2 tablespoons red curry paste and seasonings: 1 tablespoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly. Add 1 tablespoon white sugar and sauté, stirring constantly for another 2-3 minutes.SWEET POTATO AND CHICKPEAS: Add the 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, for 8 to 10 minutes. Using the back of a wooden spoon, crush down the chickpeas slightly to release the starch. This will help thicken the soup and add a nice texture. FINISH SOUP: Pour in vegetable stock and coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced and thickened and chickpeas and sweet potatoes are tender, about 20-25 minutes. KALE: Add 3 cups finely chopped kale and another 1/4 teaspoon salt. Submerge the kale into the soup and cook until it's wilted, about 2-5 minutes.SERVE: 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 NotesNote 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich full flavor that regular coconut milk will (we found the flavor significantly lacking with the lite). We're looking for 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. In this soup, I've tested it with Imperial Kitchen's coconut milk. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This recipe is a keeper. I may have added a bit too much red pepper but the heat tasted so good. Reply
This soup is to die for!!! The cilantro and lime on top are a must in my opinion. I made it for thanksgiving and I’m going to make it again today! The leftovers were even better than the day of. 😍 Reply
Absolutely delicious. Took it to a super boll party and everyone loved it. it is a hardy and very satisfying soup. Reply
This soup is so good! I substituted the kale for spinach due to my family not liking kale. My son is picky had two bowls. Reply
Love this recipe, and the whole family did too. I held back the red pepper flakes and added them later so it wasn’t too hot for the kiddo. Really appreciate how the base recipe makes enough for leftovers the next day. Thanks Chelsea! Reply
This tastes like restaurant quality food! I did fresh lime juice and coconut yogurt on top with a side of naan and couldn’t believe I made this myself. Chickpeas are really hit or miss for me, but this soup was phenomenal. Thanks for sharing this 🙂 Reply
This recipe was way too much for me so I’ll try it next time with some modifications. I believe it was way too fatty so 1 can of coconut milk may be more than enough + more broth instead. And I think it has so many spices and garlic and ginger that I can easily skip curry past next time. Otherwise, it’s too hot. Reply
I made this recipe two weeks ago for my work lunches and it did not disappoint! So, so good! I almost didn’t add the kale because I generally find it gross but decided to at least try it once; good decision! It added such a great texture to this soup! I definitely recommend you try this recipe! I’m making it again for my meals this week 🙂 Reply
I have been wanting to try this recipe for months and finally did today! It was soooo good! Truth be told, it took me about 2 days to make this as I am not the best veggie chopper so the prepping took some time. I also added about 2 Tbsp of fish sauce (what can I say, I love umami!). I also had this with sourdough bread. It was soooo yummy, the prep time was so worth it :D. I’m sure it will taste even better tomorrow. Reply
Hey Debbie, I haven’t tried freezing this soup yet, but since there isn’t dairy in it I think it should freeze nicely. Let me know if you try freezing it! Thanks! 🙂 Reply
HOLY CRAP is this delicious!! I added an extra tablespoon of curry, but otherwise went with the recipe. AMAZING! You have got to make this soup! Reply
OMGoodness. How delish! I just finished my second plate. I had everything except for the chickpeas, so I substituted it with the small red Mountain Lentils. (150 grams cooked in 500ml salt water BEFORE I put it into the big pot.,) 😋 It turned out “thickened” also. Thanks for this satisfying and healing recipe. Reply
I discovered this recipe a month ago and it’s all my husband talks about! Making it tonight on a dreary New England night – perfect! The flavors in this are fantastic. Love the heat offset by the coconut milk. This recipe is a keeper! Reply
My husband’s words after trying this soup for the first time, “This is probably the best thing you’ve ever made!” This recipe is so delicious! I was afraid the two tablespoons of curry paste would be too spicy but it was the perfect blend of spice and creamy. Definitely going to make again!! Reply
Really good recipe. I chose to leave out the coconut oil and milk altogether for a friend with an allergy. I used an immersion blender just long enough to purée some of the veggies to thicken it. Delish and much fewer calories! Reply
“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. Reply
