Sweet Potato Coconut Curry Soup

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Bowl of Sweet Potato Coconut Curry Soup topped with fresh basil and 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.

Baking sheet of crispy Chickpeas and bowl of curry powder for making them

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.

Jar of coconut milk and bowls of chickpeas and curry powder

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.

Bowls of Sweet Potato Coconut Curry Soup with Chickpeas for a simple vegan dinnerBowl of Sweet Potato Coconut Curry Soup topped with fresh basil and Crispy Baked Chickpeas

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.

Chopped sweet potatoes and bowl of soup made with themClose up shot of a bowl of our Sweet Potato Coconut Curry Soup recipe

Sweet Potato Coconut Curry Soup

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.
Author Minimalist Baker
Print
Bowl of Sweet Potato Curry Soup topped with fresh basil leaves and chickpeas
4.86 from 63 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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 black pepper
  • 3 cups coconut milk (either light coconut milk or plain coconut beverage)
  • Chickpeas

SPICY BAKED CHICKPEAS

  • 1 15-oz. can chickpeas (1 can yields ~1 1/2 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
  • 1 pinch chipotle (or cayenne) powder

Instructions

  • Preheat oven to 400 degrees F (204 C).
  • Then start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil (amount as original recipe is written // adjust if altering batch size). Cook for a few minutes and then add garlic and stir.
  • Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  • Cook for 5 minutes, stirring frequently.
  • Add 1/4 tsp more salt and pepper and the coconut milk (amount salt/pepper as original recipe is written // adjust if altering batch size). Then cover.
  • Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  • 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.
  • 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 (amounts as original recipe is written // adjust if altering batch size). 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.
  • Will keep in the fridge for several days and the freezer for a month or so.

Notes

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

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 424 Carbohydrates: 53 g Protein: 15 g Fat: 18 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 14 g Sugar: 11 g

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  1. B says

    This soup is sooooo delicious!! The perfect blend of spices that make it a teensy bit spicy, but the sweet potato makes it sweet: Mmmmm!!
    I added cilantro on top as a garnish.

  2. William Cahn says

    Great. I mean great. Especially with the sour cream.

    Also, I added about two cups of coconut milk towards the end. And used jalapeño salt spice

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, William. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Montana says

    I loved this, super yummy and easy to make!

    I felt a 1/4 teaspoon of salt was more than enough, so I didn’t add any more in at step 5. I added another tiny sprinkle right at the end, but I felt 3/4 teaspoon would be too much for me.

    I also added a squeeze of lime at the end to give it a little acidity, which really added to it!

  4. Nicole says

    I made this and loved it! I used spicy Jamaican curry powder for the soup and regular curry powder for the chickpeas. That gave it a good kick but wasn’t overpowering.

  5. Jess says

    …..THIS IS THE BEST soup ever! I added a little tumeric and fresh ginger into the pot and ran out of curry powder when roasting the chickpeas so I just used chili powder and tumeric. I also added a couple carrots because they needed to be eaten and HOLY COW, this turned out SOOOO amazing.

    Thanks for this and the chocolate muffins from few days ago, those were a perfect little desert to this lunch!

  6. Jerome Heger says

    This was absolutely delicious! I think the flavors balance nicely. Let’s face it 2T of curry powder and 1/2t of cayenne/chipotle is hardly anything at all! I am going to make this again but as a lower calorie substitute I’m going to use butternut squash. I’m sure it will be just as delicious!

    PS…a dollop of sour cream on the top just sends it over the edge!

  7. Kim says

    I have loved your recipes in the past but found the curry and cayenne so overpowering that it made the dish unpalatable. I even went a little light on both.
    Think it needs a revamp to balance the flavors more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Kim! We’ll take another look and see if modifications can be made!

  8. Grace says

    SO GOOD. This soup is so easy to make but its delicious!! I pretty much stuck exactly to the recepie and it turned out to be a perfect lazy sunday meal, spicy and very creamy . Thank you for another great recepie, I will definitely be making this again sometime soon <3

  9. David says

    My daughter and I made this for lunch today and I can honestly say it is one of the nicest things I have ever had.

    I would recommend making the chickpeas, it may look like extra bother but it really isn’t at all, it is very easy, and adds texture and – even – more flavour to the soup.

    Thank you.

  10. Genevieve says

    Delicious. I don’t think I thought too hard about it having the consistency of a purée (which should totally be obvious) and so I might try and leave it as is next time (no blending) as the flavors were still great.

  11. Ms. Faye Knutson says

    This recipe’s off the charts!!! Fantastic, one of a kind…I’m waiting still for soup to cool before I blend it. Do you like to throw most the chickpeas into that purée and then top off with remaining while serving? Or do you prefer to use them all sprinkled atop??? Both Ways would be good….Just Wondering…thank you VERY much. And look forward to trying your other dishes!

  12. Sarah Elliott says

    This was excellent! I ran out of yellow curry and used red instead. It turned out great, but definitely had a lot of heat. If you want to try it with red curry, it might be better to cut it in half and go up from there. I was in a bit of a hurry and just threw in plain canned garbanzo beans at the end. It was absolutely delicious and I will be making it again.

  13. Chris Gamby says

    Quick question, whatvtype of Chickpeas are you using? Do you use dried or do you start with ones hydrated?

    Thanks

  14. Lauren says

    I used a little more curry (I love curry), a little more sweet potato (added 2 small ones to the large one), and 4 cups of coconut milk – absolutely delicious!! Almost like dessert it was so good!! And the chickpeas were such a great addition! I had to keep my kids from eating them all before we sat down for dinner!! Thank you!!

  15. Jo says

    This made a fantasic addition to Thanksgiving dinner, as I was able to get all the veggies on sale to make the vegetable stock. Even the omnivores loved it! I added a little ginger, allspice, and ground coriander after tasting, and I think it added some extra dimensions to the flavor.

  16. Ann says

    This was my first Minimalist Baker recipe—what a marvelous introduction and a real
    keeper. The roasted garbanzos are a stroke of genius. Had to go easier on the chipotle for me altho my kids prefer spicier.

  17. Jessica says

    What a wonderful recipe! I went a little easy on the spice, but otherwise followed the recipe exactly and it’s a family favorite.

  18. Jet says

    Oh my gosh… I made this a second time when I had all the ingredients. I did not add chipotle and used curry madras spice. I didn’t even make the chickpeas and I love them, but did add fresh grated ginger to soup. This soup turned out so good I know I’ll eat too much and won’t feel bad as I used unsweetened coconut Silk.

  19. Karen says

    Loved this recipe. I followed the directions, but I did add 1 more yam but did not alter any other ingredient. It was a little confusing for me with all of the parenthesis within the paragraphs of the instructions. But, other than that, very easy and delish!

  20. Kate says

    I love this recipe and I’m going to make it for a qoup swap. How big is your serving size? I need to make 6qts of soup total – how many servings would that be?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we didn’t measure so can’t say for sure, but would estimate that this recipe as written makes about 4-6 cups. Hope that helps!

  21. Rogan says

    I just stumbled across your blog. I will be making this soup this week. I cannot wait to try it. Lovely photos you have. Thanks for sharing the recipe. I’ll let you know how it turns out.

  22. Ben says

    AWESOME recipe.

    My modifications:

    -instead of sweet potato, I used 2 medium yukon potatoes that I rigorously boiled for 20 minutes
    -instead of dry powder, I used 1 heaping TSP of diced chipotle peppers in sauce
    -added a TSP of freshly and very finely diced jalapeno

    I added the potatoes once they’d been boiling for 20 minutes by themselves to the main pot where I was cooking everything else, and cooked everything together for 10 minutes until the potatoes were done.

    I then used a hand held food processor to mash them while they were simmering.

    I entirely skipped the chickpeas.

    So good. Wife loves it.
    This was HELLA good and complex tasting.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing your modifications, Ben! Next time add a rating! It’s super helpful to us and other readers. xo!

  23. Maureen says

    I just made this wonderful soup! I had to improvise as I didn’t have everything the recipe called for but it was still amazing! I had to use garlic powder and minced onions in the soup, and I ran out of curry powder after using it for the soup so I used some turmeric and cumin along with the other spices for the chickpeas. I used a can of full fat coconut milk and filled the can again with water for the liquid. Oh and as another person stated, my chickpeas also came out crunchy for the first time! I made this for my 21 month old granddaughter and myself for lunch. I had two bowls and she had one. We were eating the chickpeas by themselves a few minutes out of the oven. She kept saying “more”?Easy, came together quickly, and it is YUMMY!

    Thank you Dana for another winning recipe!❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad you both enjoyed it, Maureen! Thanks so much for the lovely review! xo

  24. Corey says

    Yum! Made this tonight and my chickpeas actually turned out crunchy for once! Used one can of full fat coconut milk and 1 1/2 cups of water. All the seasonings as written. Just curious where all that protein (15 grams) is coming from? Maybe I missed something. I put 1/4 ish cup chickpeas atop each of the four, one cup servings the soup made. Thanks again!!

  25. Julie says

    Fantastic recipe! I have made it multiple times. So easy I can even make it for dinner on a work night. I typically use one can of coconut milk and the same amount of water or chicken broth for the 3 cups of coconut milk. Thanks for such an easy, healthy, and delicious recipe.

  26. Erin says

    This looks really good and I’m making it tonight. One question though: does the calories count include the crispy chickpeas, and if so, do you know the altered calorie count without them? Thank you!

  27. Lynda says

    This is bar none the best soup ever. It’s a snowy day here in Newfoundland so I couldn’t get to the store so i added carrot and cauliflower to the lone sweet potato . I also roasted the veg with the onion a d garlic. I added 2 cups of veggi stock as it was very thick .. but like I said- best soup ever. Making it Christmas Eve to go with tourtiere!
    Thanks SO much for sharing!
    Lynda
    PS it is a vegan tourtiere

  28. Nikki says

    I LOVE THIS SOUP! make it all the time. I don’t do the garbanzo beans on top usually, and I just peel and cube then boil the sweet potato then mash it.

  29. Debra Flanagan says

    I will make the Sweet Potato Coconut Curry Soup. Chickpeas are listed in the ingredients Soup list but no amount is attributed to it or where it goes into the instructions. Please help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debra! I’d recommend adding the desired amount of chickpeas to each bowl just before serving. Hope this helps!

  30. Meghan says

    Super easy and so delicious! I doubled the recipe and used a medium spiced curry paste instead of curry powder, and it turned out beautifully.

  31. Kay S says

    I can’t wait to make this. Dana, all of your recipes are AMAZING and never disappoint. I can’t believe I am even saying this, but I think I may be coconut-milked out this month…is there a substitute I could use to achieve the creaminess?

  32. Leni says

    I made this with out the chickpeas for a sick friend tonight because I happened to have everything in my fridge and cupboards. It was so yum! Even my 2 year old loved it! Thank you ?

    I did a few minor modifications:
    – used some carrots because I had so many
    – used a can of coconut cream and a little extra water to just cover the veggies
    – the seasonings to taste (salt, pepper, garlic, cayenne pepper, etc)
    – added a little beef stock powder and a dash or two of cloves (I’m in love with cloves; they make everything taste so savoury)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie! To store, place in a Tupperware container or jar and do not tightly cover. Instead, crack lid so they can “breathe” a bit. We’ve found that this helped the, stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month. Hope this helps!

  33. Isabella says

    I’ve made this twice and it turned out delicious both times. It’s filling and satisfying. I like to pair this with rice. My boyfriend even liked it! I’ll definitely be making this again in the future.

  34. B says

    I used one large sweet potato and some calabaza squash that I had left over. How rich and complex a treat to savor on a rainy weekend. SOOO good! I added a little extra heat as I love the sweet- savory- tickle my tongue attributes. Thank you for giving me and my two twenty something magnificent sons a place to find food that brings health and joy to our lives. We see YOU almost daily!

  35. Sydney says

    Umm, YES!! This was such a great dinner and exactly what I was looking for. It’s sweet and creamy with a hint of spice at the end. I used double the heat spices and that was the right balance for me. Definitely don’t skip the blending – it really brings it all together. Thank you for this recipe!

  36. Gabby says

    Hi! I tried to make this soup but I used canned coconut milk and it came out SO sweet. I saw in some comments that others used it and they loved how it came out but The combination of sweet potato & canned coconut milk is too much for my palette, as a soup at least. I can see how the flavor could be good, it certainly smelled good but I’m wondering if you recommend anything to cut some of that sweetness other than the recommended cayenne.

  37. Isabelle says

    It was delicious! Next time i will just reduce the cayenne. It was the excellent tasty dinner for the frozen weather, tonight, here in Luxembourg. Thank you for sharing

  38. DAVID says

    I made this soup tonight and my wife who is sick loved it! I doubled the ingredients and made enough for a week.
    The chickpeas were a perfect topper. The chickpeas tasted like meat.

  39. susan Doel says

    There is way too much oil for the garbanzo beans. If you use 1 Tbs rather than 3 Tbs and change the temperature from 400 to 425 – cook for 15 minutes then roll the beans around so the oil is dispersed, cook another 10 to 12 minutes the beans will be crispy.

    The flavors are excellent.

  40. Lauren says

    Absolutely loved the flavors of this soup! Also enjoyed the added crunch of the chickpeas. While I did end up with a soup-y texture, the texture itself was not nearly as creamy (or appetizing) as the pictures. Any ideas as to how I can do better next time?

  41. Shelby says

    I made this last night for supper. It’s perfect for a cool autumn evening. A couple of changes: I used 3 sweet potatoes instead of 1, two cans of of coconut milk and about 2 cups of veggie stock, around 1/2 a cup each of split peas and lentils, and I skipped blending the soup. Turned our really nice! I served with nan bread.

  42. Alanna M. says

    This is my new FAVORITE soup!!!! Absolutely amazing. The chickpeas were AMAZING. I’m always impressed with your recipes. You make healthy so delicious…

  43. Rachael M Aldridge says

    OMG, I attempted to make this on a rainy Sunday, or something similar, using the ingredients I had on hand. Instead I ended up with an amazing hummus like texture. Perfect as a dip! I used two onions, three sweet potatoes, red curry paste, ground ginger, coconut cream (didn’t have the milk), salt, pepper, etc. Followed the directions, just altered the amounts. It came out too thick, bit the taste was amazing. I added water to make it edible that day and refrigerated the rest. Was craving it when I got home, and when I pulled it out to hear it up, decided to grab the stacy’s pita chips instead. To my surprise, evolved a delicious snack! My vegan friends will appreciate this at our our next get together!

  44. Grace says

    So glad I found this! I’ve tried many of your recipes and this is by far one of my favorites. I only had one can of coconut milk so I subbed 1 1/4 cup vegetable broth and it turned out great. I also used tandoori masala spice (which I had bought a while back for your Roasted Broccoli Sweet Potato Chickpea Salad actually) in place of the ginger powder for the chickpeas and they turned out great…crispy on the outside after about 35 minutes at 400 degrees. Thanks for the recipe, I will definitely be sharing!!

  45. Gabrielle Ganuelas says

    I made this and it was so simple and satisfying! I used full fat coconut milk (can) and coconut milk because that is what I had. I also used a knob of ginger along with a ton of spices!! Blended it all up and ate it with crusty bread. Thanks for the recipie :)

  46. Adam says

    Delicious, I almost skipped puree and went with masher because I hate cleaning the blender. Glad I didn’t. Might leave the chickpeas in longer or pat them dry next time, they weren’t quite crunchy even after 30 min. I see others have observed this as well.

  47. Joanie McMahon says

    I made this soup last night and it was awesome!!
    Everyone loved it …

    For the baked chickpeas what temperature do you bake them and for how long?
    I made them as well but they did not get crispy on the outside and soft on the inside,
    rather them were a bit crispy but more chewy …

    Thanks so much for this great recipe … I shall make it again

    Joanie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      400F for 25-30 minutes (or until crispy!) I recommend maybe baking them longer next time?

  48. LF says

    So far every dish I’ve searched the internet for. I’ve found on your site.bthanks again minimalist Baker.

  49. Andy says

    Delish!!
    Just made this for my two young boys and my husband, who normally won’t go near things that are too thick with coconut milk.
    This soup was a hit. And very easy. Muchly appreciate that.
    thanks!

  50. Heather says

    Hey! I like the flavor of coconut milk, but not sure if I need it as the liquid base to the soup. I made some lovely vegetable stock and would like to use that. Do you reckon that using half stock and half coconut milk would effect it poorly? Thank you so much for this site!

  51. Lori Salinsky says

    I’ve made this soup twice and it’s delicious! Last time I only had one can of coconut milk, so I used regular milk for the rest – it worked great, too.

  52. Angela says

    I’m going to try this tonight! You have (unintentionally) become my favorite recipe-provider. Seriously. I am in the habit of just googling a couple ingredients I have on hand and finding whatever recipe looks good, and 4 out of the last 6 meals I’ve made–I’ve chosen your recipe! I always seem to have the items you call for, and your no-fuss instructions make it a lot less daunting to cook dinners. I usually don’t get home from work til 7:30 or 8:00 so I LOVE the quick and easy meals! Just bought the 31 meals as well. Thank you thank you; you rock.

  53. Christina says

    Do you think I could try subbing the sweet potatoes for butternut squash? I know the flavor may be a little different but it may still work.

  54. Patrishdelish says

    Making this tonight! Try curry in your scrambled eggs…it will change your life! ;-) (I sautee a tiny onion before adding eggs). Take a few hints from the movie The 100 Foot Journey <3 …when he makes egg for Madame….fresh coriander, chillies, curry etc. I ran to the kitchen after watching. Bon Appétit!

  55. Sarika says

    I love this recipe! It has become a bi weekly staple in our home :)

    I have some guests coming over and wanted to serve a complimentary side dish along with it, any suggestions as to what would pair well with the soup? I’m struggling to think of what would complement nicely? Thank you in advance.

  56. Lisa I. Martin says

    I did not make the chickpeas, but I really enjoyed the soup. It was a little more spicy than I normally eat my food. If you are not used to spicy food, I would leave out the cayenne pepper, or halve it. My wife enjoyed the soup, but than again, she enjoys spicy food. Minimalistbaker strikes again! Thank you for posting.

  57. Jeannine Fox says

    This is the most delicious soup ever! Everyone in my family loved it and I fed it to friends and they both want the recipe. It’s divine.

  58. Meg Rymell says

    Hi, made this this evening and it was to die for!!! Only had one can of coconut milk however, and just wondering how many cans the recipe actually calls for – is 3 cups the equivalent to 2 cans? Mine tasted lovely with just the one but just wanted to check! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Glad you enjoyed it! Assuming you’ve used 2 13.5oz (standard size) cans, this should equal 3 cups! Happy cooking!

      • Meg Rymell says

        Thanks for your speedy reply! I’ll be making it again soon then :) I am loving making my way through your recipes – everyone is amazed at my new found culinary skills and are busy recreating your recipes now too, what a tasty start to the year and long may it continue!

  59. Leslie A says

    Made this tonight and it was delicious! I didn’t have Cheyenne powder so I used red pepper flakes instead.
    I also followed another commentators tip about adding cinnamon so I sprinkled some in my bowl. Great addition to the recipe!

  60. Karla says

    This is going to sound like a plug, but use good curry powder!! Simply Organic Curry Powder was amazing in this and had tons of heat/spice without adding chipotle! I also made this with a no-name (which just tasted like celery salt) and the soup was terrible! :/

  61. Sonya says

    Could someone please recommend a brand of yellow curry powder that you used that was great for this soup? And with that brand, how much curry powder do you like to use in this soup?

    I followed the recipe exactly (including the 1/4 tsp cayenne) and the result was so spicy that it would have been almost impossible to eat as a soup (could have used it as a dip, maybe). Only after adding five more cups of pureed sweet potatoes and another can of coconut milk was the spiciness toned down enough that we could eat the soup. (And our family does normally enjoy spicy food from many different cuisines). I’m not sure whether I should try making this soup again with a different type/brand of curry or whether this same curry might work nicely if I just use less of it.

    I think the curry powder that I used was D&D Golden Bell Madras Curry Powder (I no longer have the packaging because it came in a flat bag and I transferred the powder into a jar). It’s been a long time since I cooked with this curry powder, so I had no intuition about how hot it would be.

    Anyway, I’d love to hear recommendations from anyone about what brand curry they have found that helps this soup be delicious!

  62. Elizabeth says

    This was very good. The only think I didn’t like was that the chickpeas did not maintain the crunch was I put them on the soup.

  63. Alana says

    Had been just kind of throwing together a coconut curry the last few months and decided to actually follow a recipe this time. This turned out great and I love the chickpeas. I usually just stir them in the end. Roasting them is so, so much better. Thanks!

  64. veg cook says

    people keep asking about size of sweet potatoes, i really dont think it matters.
    i made this tonight and i had 2 sweet potatoes so i put them both and this soup was amazing, so good
    and i know it would be good with roasted red peppers as well. next time i make it i will add a small one.

  65. Larry Rathbun says

    This was excellent!

    I tripled the recipe, used a fourth potato and only 8 cups of coconut milk (instead of 9). It was nice and thick.

    Halfway through the bowl my wife talked about baked sweet potatoes, which brought cinnamon to mind. On a whim I sprinkled a dash of ground cinnamon into the bowl and it was delicious. I added about 1 tsp of ground cinnamon to the pot afterward. (so maybe 1/4 tsp for single recipe.)

  66. Kristin says

    I’m excited to make this, but I have a question. When using an ingredient, especially a main one (sweet potato) it would be so helpful to put an approximate weight. Those things vary so much in size! I have a bag of them, and they run from tiny to huge! Many recipes do this, and I never know exactly what constitutes a “large” something, or a “small” something. I’m not particularly exacting, but on main ingredients, I like to come close!

    Thanks for this recipe, it looks so beautiful!!

    • Sandy says

      I agree! Like how many cups of diced sweet potatoes. I grow my own and mine range from a few ounces to my biggest this year being 7LBS! lol so not sure what to use for a ‘large’ in this recipe. (obviously not the 7 pounder! lol)

  67. Buddy says

    If using a Vitamix, can I just throw the soup ingredients in raw and let the Vitamix make it a hot soup (since it’s so good at that)? Not sure if the cooking process in the pot is a must for the right flavor profile…

  68. Xy says

    Delicious! I’m glad I didn’t stop at a curry and followed through with the blender to make it a soup. Both tasted good, but soup format took it to the next level. The chickpeas were ok, but didn’t turn out as crispy as I would have liked.

  69. Caroline says

    I stumbled across this recipe looking for something yummy to make with leftover sweet potatoes. WOW!! It was soooooo good. The perfect combo of creamy and spicy. Will be adding this to my favorite recipes. And very happy to have discovered your website! Thanks!

  70. Kellyann says

    Loved in our house. I adjusted the spices a little and, in addition, added sumac. I was introduced to it by a Persian friend. Also we love “brothy” soups so, although I added the coconut milk, I did not blend.
    I am beginning to make more and more of your recipes, love them all.

  71. Melissa says

    Just had this soup for my dinner and it was absolutely beautiful! I also added the sesame kale on top that you made in your simple pumpkin soup recipe. The flavours were perfect and this is definitely a new staple in my diet!

  72. Elizabeth Tobin says

    I just went full vegan and this soup just made my day. How creamy and delicious full flavored with no cream or butter. I home run and I am so glad I doubled the recipe for my week day lunches. It’s a definite 5 star meal. Thanks for sharing.

  73. Dorothy Young says

    This site is ridiculous. All I wanted was the 2 page recipe, and by the time all of the pictures and comments were printed out it not only used up 1/4 pkg. of paper but also unnecessarily a lot of printer ink. I’ll never print out another thing from this site. A few less pictures and lot less comments would be appreciated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’m so sorry Dorothy! Try using the “print-friendly version” button next time! It’s just to the right of the recipe title!

    • Sandy says

      You don’t want to print the whole page! All you have to do is click on Printer Friendly under the photo next to the actual recipe. Then when you go to print it you can choose whether to include the ONE photo when you print it.

  74. Sammie says

    I was wondering if you think this would convert well as a slow poker recipe? I work long shifts (8-10 hours most days) and I would love to be able to come home to this

  75. Candle says

    I’m so worried. I’m going to prepare this recipe for a friend of mine, but chipotle has always scared me because I don’t know anything about it. I think this meal will not be too much spicy, and I hope my friend will be ok with the spicy food. Thanks for the great idea.

  76. Michelle says

    I picked up my favorite curry paste to make this tonight but then left it in the car & lazily just used the generic McCormick yellow curry paste in instead. What a difference, unfortunately a flop. I’ll have to try this again with the good stuff!

  77. Teresa says

    I made this recipe tonight after looking for a copycat for a delicious soup I had in a restaurant that had similar ingredients. I was highly disappointed… I very much love spicy food but all I could taste in this soup was the spice and it was otherwise very bland. I followed the recipe to the letter. The chickpeas added a weird texture. I could only stomach half a bowl. Waste of time and money for the ingredients.

  78. Robotronik says

    Anyone else’s chickpeas explode all over the inside of the oven? One by one, they popped and sprayed pulverized chickpea on the oven walls, due to their moisture expanding. I’m not going to try making that one again.

  79. Shira says

    We made this tonight and our two year old loved it as much as we did! We added mixed nuts for a garnish, added a little more salt and a little less spices and it was heavenly! A divine autumn and winter soup. Thank you!

  80. Jim F. says

    I prefer to make my own curry powder so I can control the ingredients, especially the heat. Very easy to do. I made this recipe, but didn’t have time to make the chick peas, so instead I dry roasted some pepitas (pumpkin seeds) until they puffed up a bit and started to brown. Then I tossed them with a tiny bit of oil and some additional curry powder and added them to the soup for crunch.

  81. Amanda Daily says

    It’s amazing! I always double the recipe and to make mine especially creamy, I use coconut cream from trader joes and some almond milk because I always have it in the fridge!

  82. Lesley says

    This recipe looks like one I definitely want to try. Question – NOT a fan of coconut…is it a strong flavor in the dish? Can I substitute almond milk and get the same good, tasty results? Thanks.

    • Jim F. says

      You could also try cashew cream instead of coconut milk. Cashews make a very neutral flavored cream. It can be used just about anywhere cream is called for and is easy to make on demand and in just the amount needed. Just soak a cup of raw cashews for an hour or two (or use a Vitamix and skip the soaking step), drain and then blend with just enough water (3/4 to 1 1/2 cups) to make a cream of desired thickness. I usually thin it to about half & half consistency. Add a couple teaspoons lemon juice and a teaspoon apple cider vinegar to make a decent sour cream.

  83. Joyce Collette says

    Hi Dana;
    Delicious soup! I made it tonight with friends, doubling the recipe. Just curious about one thing. Your photo of the sweet potatoes looks like yams to me. I used sweet potatoes, which are lighter in color. I’m surprised no one has mentioned this yet. I guess some folks think sweet potatoes & yams are the same thing. Maybe I’ll try it with the yams too!

    • Emma says

      American store yams and sweet potatoes are actually most likely both sweet potatoes, just a different variety. It’s all sweet potato! :)

  84. Vanessa says

    This packed just the right amount of heat! I threw in a red bell pepper as well since I had one laying around. It is the perfect fall soup. I am restricted to liquid/soft foods temporarily and such a relief to actually have a meal to look forward to.

  85. 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

    • Sandy says

      I have the same question! I’m wondering what large means in this recipe?! I grow my own sweet potatoes and my largest ones this year were 7 lbs! Surprisingly they are not tough at all, just as good as the smaller ones. So mine range from several ounces to 7 lbs! Harvested almost 600 lbs last year! So I put in less this year and harvested about 300 lbs.

    • Sandy says

      Jo: Curry powder is available in the seasoning/spice section of your local store. I’ve never seen anything but yellow in the powder form, that’s because it contains turmeric. So GOOD for you!

  86. 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.

  87. 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.

  88. 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!!

  89. 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!

  90. 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!

  91. 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!

  92. 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!

  93. 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.

  94. 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!

  95. Genevieve says

    Mm! We made the chickpeas the other day and topped a salad. It was one of the best salads ever! So good.

  96. 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!

  97. Kelly Jo says

    this soup looks absolutely detectible and your photography is stunning- I want to take a swim in that bowl of soup.

  98. Grace says

    Yummy!! Some of my favorite flavors here! Could chipotle in adobo be substituted for the powder you think?

  99. Jackie @ Vegan Yack Attack! 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!

  100. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  101. 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.

  102. Kathryn says

    A little bit of curry does wonders for a dish. It’s such a good combination with the coconut too. Totally love this.

  103. Jess 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!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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)

  104. Genevieve says

    Mmm! I LOOOOVE curry and make it once a month maybe. But I’ve never tried it smooth like this. Looks soo good. And those chickpeas! Yum. :)

  105. 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!

      • Jeanni says

        So are the chickpeas straight from a bag, unsoaked and uncooked? Will they get tender enough just baking them?
        Thanks, this looks wonderful.

        • Diane says

          Buy a can and rinse them. I just made them and they are delicious. I preferred eating them alone as a snack.

          The soup is fabulous.

  106. 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. :)