Sweet Potato Coconut Curry Soup

Sweet Potato Coconut Curry Soup with Spicy Baked Chickpeas

I don’t know why but curry has always scared me. Where do I buy it? How do I use it? What does it taste like? Is it going to spice my face off?

Sadly, these questions were all too accurate. That is, until I tried a few curry dishes and started doing some down and dirty curry research. I quickly discovered there’s nothing to be scared of with this colorful spice. And I now plan to use it abundantly.

Crispy Chickpeas and Curry Powder

Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a few. And each seems to be best suited for a certain type of dish. Yellow tends to be the mildest of the curries and green the spiciest. Yellow curries get their bright yellow hue from turmeric, green from cilantro and coriander rot, and red from red chilis.

With all of these considerations, curries can be made more spicy or mild, depending on the curry base and how much heat is added in the form of chilies and peppers.

Sweet Potato Coconut Curry Soup | Minimalist Baker

Now that we have a basic understanding of what curry is,  how do we use it?

Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. I prefer spicy dishes, so I added some chipotle powder to this soup. But I think cayenne would work well here, too (used in moderation). I didn’t have access to red chili at the time or I likely would’ve tried adding it to the mix. Next time. There will certainly be a next time.

Sweet Potato Coconut Curry Soup | via minimalist bakerSweet Potato Coconut Curry Soup! minimalistbaker

Let’s talk soup.

This soup is luxuriously creamy.
Comes together in about 35-40 minutes, and requires just 1 pot ( + 1 bowl and baking sheet is making chickpeas).
Is naturally sweet from the sweet potatoes and coconut milk.
Spicy from the garlic and chipotle powder.
And surprisingly filling, thanks to the addition of crunchy, spicy baked chickpeas.

The flavor also comes in waves, first savory, then sweet then “whoa, this is spicy.” If you prefer it less spicy, simply add less chipotle (or cayenne) powder, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.

Sweet Potato Coconut Curry SoupSweet Potato Coconut Curry Soup with Spiced Chickpeas

5.0 from 7 reviews
Sweet Potato Coconut Curry Soup
Prep time
Cook time
Total time
A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy baked chickpeas.
Recipe type: Soup
Cuisine: Vegan
Serves: 4
  • {Soup}
  • 1 medium white onion, diced
  • 4 cloves garlic minced
  • 1 large sweet potato, cubed
  • 2 Tbsp yellow curry powder
  • 1/4 tsp chipotle (or cayenne) powder*
  • 3/4 tsp sea salt + 1/2 tsp pepper
  • 3 cups coconut milk (either light coconut milk or plain coconut beverage)
  • chickpeas
  • {Spicy baked chickpeas}
  • 1 can chickpeas (2 cups)
  • 3 Tbsp olive oil
  • 1/2 tsp yellow curry powder
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • pinch chipotle (or cayenne) powder
  1. Preheat oven to 400 (for chickpeas).
  2. Then start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
  3. Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  4. Cook for 5 minutes, stirring frequently.
  5. Add 1/4 tsp more salt and pepper, coconut milk and cover.
  6. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  7. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  8. At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more chipotle. Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
  9. Will keep in the fridge for several days and the freezer for a month or so.
Nutrition Information
Serving size: 1/4 recipe Calories: 424 Fat: 18g Carbohydrates: 53g Sugar: 11g Fiber: 14g Protein: 15g

*Nutrition information is a rough estimate for 1/4th of the recipe.
*I amended the cayenne/chipotle to include just 1/4 tsp instead of 1/2 tsp. I prefer spicy but recognize some people prefer it more mild. Adjust this amount as you see fit.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. Ashley McLaughlin says

    Love the color, flavors, and sweet potato to make the soup creamy. Luxurious is right! I used to be afraid of curry, too. Actually, I used to totally avoid it because my mom always did. I don’t think I tried curry/Indian food until I was about 25. :)

  2. Rachel Kamish says

    Wowza! I made this for dinner tonight (but I subbed black beans instead of chickpeas because that’s what I had on hand, & I was too lazy to go to the store), and it was AWESOME!! It had the perfect combination of sweet, spicy, and creamy! Great job, guys!

  3. says

    Glad you’ve jumped on the curry bandwagon, Dana! Now that you’ve started using it, I guarantee you’ll find 100 different things to put it in. There are few things I love as much as the combination of coconut milk and curry. (PS You must be glad to have some nice warming soups in your house – I can’t believe this weather you guys are having!)

    • Dana says

      I know, Jess! The weather here has been nuts. I like it though. Thankfully yesterday the sun came out and we were able to go for a walk and enjoy the fresh snow. I even tried to sled down a hill on my back. It didn’t work but so worth it. CFFL (curry friends for life)

  4. Catherine says

    I made this last night – it was delicious! I actually didn’t blend the whole thing, though…just left some partial (soft) pieces of sweet potato in it.

  5. Mandi says

    This looks amazing! And how ironic–we were at DigAPony last night (next time you are in pdx it is a must!) and had some fried chickpeas (no, not as healthy as baked but mmm…) and I totally thought of you, that it may be something scrumptious you would come up with! We were trying to name the spices…I’m thinking cinnamon, sugar, and some chili powder. But yum. So…next time you’re on the left coast let’s make a happy hour date!

    • Dana says

      UM YES! That sounds amazing, Mandi. Crispy chickpeas are like heavenly, spicy pop rocks. I could eat them all day. DigaPony sounds amazing! Next time we’re on the cost we’ll definitely check it out! Miss you guys :D

  6. says

    I love, love, LOVE curry. So much. And this soup.. Well, it sounds totally perfect and like something that I would love. Hopefully, I’ll have some time in the next month to enjoy this with the last of the cool weather!

  7. Leslie says

    I was nervous because I tasted the soup before blending and it was quite spicy! But the blending of the sweet potatoes tempers the chipotle. The chickpeas are awesome and I’ll be making those to top salads as well. Great meal!

  8. Megan says

    So delicious! VERY creamy. I overcooked the beans (I subbed black beans like another reviewer) and it was super unfortunate because the creaminess would do well to have a little bit of a crunchy addition. Seriously awesome recipe. Thank you!

  9. Jerome says

    Whatever you do, do not use 1/2 tsp cayenne pepper like the recipe says. This is about 30 times more cayenne than you would need, and I can’t believe it calls for that. Totally ruined the dish. The spices smelled great before the disaster though.
    Please modify and eliminate the cayenne completely, or just use a pinch.

  10. David Heywood says

    Excellent recipe! The sweet potato I used was a bit on the bland side, so I had to kick things up by adding brown sugar. Something still seemed missing from the flavor profile towards the end…SMOKINESS! That’s what it was, so I added paprika and it was perfect!

    For the chickpea, I didn’t have garlic powder so I used garlic salt instead…too much unfortunately. So I evened it out with more chipotle pepper, paprika, and lime juice. A dash of cumin to boot and they were absolutely perfect! Thanks for the recipe!

    • says

      Jackie, I would recommend AT LEAST quadrupaling it for 16 healthy servings. Of course, multiply it one more time if you want leftovers :D Hope that helps! Glad you enjoyed the soup.

  11. Deborah Grohe says

    This recipe looks amazing. Can someone clarify for me – do you add any chickpeas to the soup itself before you puree it, or are they only used as a garnish?

    Thanks much!

  12. Jmassage58 says

    This soup is incredibly rich, silky and filling. Combined with a fresh green salad (romaine, cucumber, red pepper, grated carrot, dried cranberries and leftover chick peas – w/sesame ginger dressing = A GREAT MEAL

    My variation on this theme included the addition of about 1/3 cup of organic peanut butter (Love that Thai massaman curry flavor combo!) and used hot pepper flakes instead of the chipotle powder, increased to 3 large sweet potatoes added fresh minced ginger, added 4 cups of vegetable stock and garnished with the chick peas (ingenious!) and a bit of cilantro. I had to increase the volume of thiThere was no way I wasn’t going to have left-overs of this soup!

  13. Angie Thibodeau says

    Just wanted to say that I just made this soup for our Canadian Vegan Thanksgiving and it was by far one of the best soups I have ever eaten! The only change I made was I added one more sweet potato as I had a larger crowd and I added some cashew cream…amazing!THANK YOU for the awesome recipie!

  14. Angela says

    This was soooooo good. I like it puréed and not puréed. I liked the chunks of sweet potato and the flavor of the curry and coconut – it was a perfect soup – maybe even could use an extra cut up potato. After I pureed it I ended up adding what seemed like a lot of onion powder and salt and cayenne. It’s very thick. Great though – could easily be changed up. Next time I won’t blend it – I made it exactly as is. Thanks for the great recipe. Easy and cheap!!

  15. emily says

    THIS soup was fantastic. I left out the cayenne because my 14 month old was going to be sharing with us and it still had the hint of curry kick which we all loved. My toddler loves all your recipes we’ve tried of yours, We all enjoyed it emensly. I also only had coconut cream 6oz and added 2 cups of water to that and it was perfect. Thank you again for an amazing dinner.

  16. CE says

    I made this recipe last year for an office food competition and won. EVERYONE asked for the recipe, and my colleagues took their recipes very seriously – so winning says a lot. I will make it again this wknd when my parents visit.

  17. Renee says

    Sweet potatoes in my neck of the woods range in size from about 1/2 a pound to four pounds…could anyone advise on volume or weight of sweet potatoe required please? Thx

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