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Sweet Potato Coconut Curry Soup

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
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 4 -6 servings
Calories 333kcal
Author Chelsea Lords
Cost $6.31


  • 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 bread


  • SAUTE 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.



Note 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.


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