Indulge in the rich, comforting flavors of our **Sweet Potato Coconut Curry Soup** – a truly satisfying dish that’s both creamy and hearty. This vibrant vegan soup is generously loaded with nutrient-dense chickpeas, sweet potatoes, and kale, offering a remarkable plant-based protein boost without any dairy. It’s the perfect wholesome meal to warm you from the inside out.

Sweet Potato Coconut Curry Soup: Your New Favorite Vegan Meal

After countless iterations and a passion for plant-based goodness, I am absolutely thrilled to finally unveil this perfected Sweet Potato Coconut Curry Soup recipe. It’s been a labor of love since last fall, aiming to create a dish that’s both deeply flavorful and incredibly nourishing. This isn’t just a recipe; it’s an experience, a journey into a bowl of creamy, spiced perfection.

While the process of creating this delightful soup is straightforward, it does involve a mindful approach to chopping, stirring, and simmering. These steps are crucial for developing the rich, layered flavors that make this soup so special. Don’t worry, though – I’ll share some fantastic shortcut tips below to make your cooking experience even smoother and more enjoyable, proving that healthful eating can indeed be convenient.

This Sweet Potato Coconut Curry Soup is destined to become a staple in your kitchen, especially throughout the cooler months of fall and winter. It’s a testament to how healthful ingredients can come together to create something truly hearty and utterly delicious, packed with diverse textures that keep every spoonful interesting. If you’ve previously enjoyed my Creamy Coconut Chicken Curry or my Wholesome Sweet Potato and Veggie Curry, prepare to be completely obsessed with this vegan masterpiece. I genuinely can’t wait for you to try it and make it your own!

Why You’ll Love This Healthy & Flavorful Soup

Beyond its incredible taste, this Sweet Potato Coconut Curry Soup offers a wealth of nutritional benefits, making it an ideal choice for a healthy lifestyle:

• Rich in Plant Protein: Chickpeas are a powerhouse of plant-based protein and fiber, ensuring you feel full and satisfied.
• Vitamin-Packed: Sweet potatoes are excellent sources of Vitamin A and C, while kale brings in Vitamin K and various antioxidants.
• Anti-Inflammatory Spices: Turmeric, a key ingredient, is renowned for its anti-inflammatory properties, adding a healthful punch to every bite.
• Dairy-Free and Vegan: Made with full-fat coconut milk, this soup offers a luxurious creaminess without any dairy, making it suitable for vegan and dairy-free diets.
• Hearty and Filling: Despite being plant-based, the combination of sweet potatoes, chickpeas, and a rich coconut broth makes this soup incredibly substantial and comforting.
• Gut-Friendly: The fiber content from the vegetables and chickpeas supports a healthy digestive system.

Pro Tips for Crafting the Perfect Sweet Potato Coconut Curry Soup

Achieving a truly exceptional bowl of Sweet Potato Coconut Curry Soup involves a few key techniques. Follow these expert tips to maximize flavor and texture:

• Uniform Veggie Prep is Key: Ensure your carrots, red pepper, onion, and sweet potatoes are chopped into small, even pieces. This allows them to cook uniformly and release their sweetness more effectively, contributing to a cohesive soup texture.
• Slow Sauté for Sweetness: Don’t rush the initial sautéing of your vegetables. Cooking them slowly over medium heat coaxes out their natural sugars, building a foundational layer of sweetness and depth that is essential for a well-rounded curry flavor.
• Mastering the Spice Level: If you’re sensitive to heat, begin with a mild red curry paste and consider omitting the red pepper flakes initially. You can always add more spice later, either during cooking or as a topping for individual servings. It’s easier to add heat than to take it away!
• Season Throughout the Process: Seasoning isn’t a one-time step. Add salt and pepper (fine sea salt is recommended for its quick dissolving properties) at various stages of cooking. This layering of seasoning ensures that every ingredient is flavorful and the overall dish is perfectly balanced.
• Choose the Right Coconut Milk: For the ultimate creamy consistency and rich flavor, always opt for regular, full-fat canned coconut milk. Light coconut milk won’t provide the desired thickness, cream of coconut is too sweet, and coconut cream can be overly strong and dense for this recipe.
• Don’t Skip the Chickpea Crush: Lightly crushing some of the chickpeas with the back of your spoon as they cook helps release their starch. This natural thickening agent contributes to the soup’s creamy body and adds a pleasant, slightly textured mouthfeel.

Elevate Your Soup with Delightful Serving Suggestions

While the Sweet Potato Coconut Curry Soup is undeniably delicious on its own, don’t underestimate the power of thoughtful toppings and accompaniments. They truly amplify the experience, adding layers of flavor, contrasting textures, and vibrant freshness. I highly recommend incorporating some of the following:

• Fresh, Finely Chopped Cilantro: A generous sprinkle of fresh cilantro adds an indispensable burst of herbaceous freshness that brightens the entire dish and perfectly complements the curry notes.
• Bright Fresh-Squeezed Lime Juice: A squeeze of fresh lime juice is absolutely essential. Its zesty acidity cuts through the richness of the coconut milk and balances the sweetness of the sweet potatoes, waking up all the flavors.
• Crunchy Coarsely Chopped Cashews: For a delightful textural contrast, add a handful of coarsely chopped cashews. Their buttery crunch provides a wonderful counterpoint to the creamy soup. You can lightly toast them for even more depth.
• Cool Coconut Yogurt Swirl: A dollop of plain, unsweetened coconut yogurt on top adds a cool, tangy element, enhancing the creaminess and introducing another subtle layer of flavor. Finish with a tiny sprinkle of turmeric for a visual pop.
• Warm Naan or Pita Bread for Dipping: Serve your soup alongside warm, toasted naan bread or soft pita bread. These are perfect for soaking up every last drop of the savory broth, making each bite even more satisfying. I’m particularly fond of Stonefire® naan for its soft texture and slight chewiness.
• A Dash of Red Pepper Flakes: For those who love an extra kick, a final sprinkle of red pepper flakes offers a pleasant warmth and visual appeal.

Sweet Potato Coconut Curry Soup: Easy Customizations & Variations

One of the best aspects of this Sweet Potato Coconut Curry Soup recipe is its versatility. Feel free to experiment with these simple customizations to suit your taste and dietary preferences:

• Other Leafy Greens: While kale adds a robust texture and nutritional boost, you can easily swap it for other greens like fresh spinach. If using spinach, simply stir it in after the soup has finished cooking, as it wilts very quickly from the residual heat.
• Vegetarian/Vegan Assurance: This recipe is inherently vegetarian and vegan-friendly, provided you select appropriate ingredients. Always check the label of your red curry paste; many brands, like Thai Kitchen®, are happily vegan and gluten-free.
• Dairy-Free by Nature: Rest assured, this recipe is naturally dairy-free thanks to the use of coconut milk, making it a perfect choice for those with dairy allergies or intolerances.
• Adjusting the Spice Level: The recipe, as written, uses Thai Kitchen curry paste for a mild yet flavorful profile. If you desire more heat, feel free to increase the amount of red pepper flakes during cooking, or offer them as an optional sprinkle on each bowl when serving. For a milder touch, reduce or omit them entirely.
• Adding Protein: For an extra protein boost, consider stirring in some firm tofu cubes (baked or pan-fried) or even cooked lentils along with the chickpeas.
• Sweetness Balance: If your sweet potatoes are exceptionally sweet, you might reduce the granulated sugar slightly. Conversely, if you prefer a sweeter curry, a touch more can be added.

Pin Recipe
Print Recipe

4.91 out of 5 stars from 21 votes

Sweet Potato Coconut Curry Soup

By
Chelsea Lords

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 Time:

45 minutes

Cook Time:

50 minutes

Total Time:

1 hour
35 minutes

Servings:

4 servings

Video

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 (from a 2-inch piece of ginger)
• 2 tablespoons red curry paste (I use Thai Kitchen brand for vegan and gluten-free)
• 1 tablespoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (adjust to taste for desired spice level)
• Salt and freshly ground pepper (to taste)
• 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, from 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 for details)
• 3 cups thinly sliced kale
• Toppings as desired (see Note 2 and Serving Suggestions section)
• Toasted naan or pita bread, for serving

Instructions

1. In a large pot, melt coconut oil over medium heat. Add the finely diced onion, carrots, red pepper, minced garlic, and minced ginger. Season with 1/8 teaspoon each of salt and pepper. Sauté, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften, approximately 5–7 minutes. Adjust ginger and garlic amounts if you are sensitive to their flavors.
2. Stir in the red curry paste, ground turmeric, ground cumin, ground coriander, and red pepper flakes. Add additional salt and pepper to taste (I typically add 1/4 teaspoon each at this stage). Sauté for 1 minute, stirring constantly to toast the spices and bloom their flavors. Incorporate the granulated sugar and continue to sauté, stirring constantly, for another 2–3 minutes.
3. Add the drained and rinsed chickpeas and the diced sweet potatoes to the pot. Season again with salt and pepper (I add another 1/4 teaspoon each). Cook, still over medium heat, stirring frequently for 8–10 minutes. During this time, use the back of a wooden spoon to slightly crush some of the chickpeas. This technique helps to release starch, which naturally thickens the soup and adds a wonderful creamy texture.
4. Pour in the vegetable stock and both cans of full-fat coconut milk. Season once more with salt and pepper (I add about 1/4 teaspoon salt and 1/8 teaspoon pepper here).
5. Increase the heat to high and bring the soup to a boil, scraping up any delicious browned bits that may have formed at the bottom of the pot. Once boiling, reduce the heat to a rapid simmer (where small bubbles are actively forming around the edges). Continue to cook, stirring occasionally, until the soup has slightly reduced and thickened, and the chickpeas and sweet potatoes are tender, typically taking about 20–25 minutes.
6. Add the thinly sliced kale to the soup along with another 1/4 teaspoon of salt. Gently submerge the kale into the hot soup and cook until it is fully wilted and tender, which usually takes about 2–5 minutes.
7. Ladle the rich, creamy soup into individual bowls. Garnish generously with freshly chopped cilantro and a squeeze of fresh lime juice. If desired, sprinkle with chopped cashews for an added crunch. Serve immediately alongside warm, toasted pita or naan bread for dipping. Enjoy your homemade, flavorful vegan curry soup!

Recipe Notes

Note 1: Choosing Coconut Milk: For the best flavor and thick, creamy consistency, always use full-fat canned coconut milk. Avoid refrigerated coconut milk cartons, as these are typically thinner and designed for beverages. Canned coconut milk can usually be found in the international aisle of your grocery store, often alongside Latin or Asian products. I’ve had great success testing this soup with Imperial Kitchen’s coconut milk.

Note 2: Topping Essentials: Elevate your soup with fresh lime juice and cilantro. Chopped cashews add a delightful crunch and nutty flavor. Refer to the “Serving Suggestions” section above for more creative and delicious topping ideas.

Storage Instructions: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer preservation, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving:
1
serving

|

Calories:
333
kcal

|

Carbohydrates:
46
g

|

Protein:
4
g

|

Fat:
16
g

|

Saturated Fat:
13
g

|

Sodium:
587
mg

|

Potassium:
824
mg

|

Fiber:
8
g

|

Sugar:
17
g

|

Vitamin A:
29065
IU

|

Vitamin C:
52
mg

|

Calcium:
89
mg

|

Iron:
2
mg

Nutrition information is automatically calculated and should only be used as an approximation.

Love this recipe? Share your thoughts below!

We hope this comprehensive guide inspires you to create your own unforgettable Sweet Potato Coconut Curry Soup. It’s a dish that truly nourishes the body and soul, bringing warmth and exotic flavors to your table with every comforting spoonful. Enjoy the process of cooking and savoring this delightful plant-based meal!