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.
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.
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 cayenne pepper to this soup.
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 cayenne pepper.
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 cayenne, 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 Soup
Ingredients
SOUP
- 1/2 Tbsp coconut or olive oil
- 1 medium white onion (diced)
- 4 cloves garlic minced
- 1 large sweet potato (peeled & cubed)
- 2 Tbsp yellow curry powder
- 1/4 tsp cayenne pepper (omit for less heat)
- 3/4 tsp sea salt , plus more to taste
- 3 cups light coconut milk (canned is best)
SPICY BAKED CHICKPEAS
- 1 15-oz. can chickpeas (1 can yields ~1 1/2 cups)
- 3 Tbsp avocado or coconut oil
- 1/2 tsp yellow curry powder
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 400 degrees F (204 C).
- In the meantime, 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, and cayenne pepper (reduce or omit for less heat).
- Cook for 5 minutes, stirring frequently.
- Add 1/4 tsp more salt 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 baked chickpeas by rinsing, draining, and toweling off until dry. Then toss in 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 cayenne pepper. Then puree using an immersion blender or blender. Transfer back to the pot if needed and keep heat on low until ready to serve. Garnish with baked chickpeas.
- Will keep in the fridge for several days and the freezer for a month or so.
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!
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!
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.
Don Druker says
Can this soup be frozen for later use?
Yes! It will keep in the freezer for a month or so.
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
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.
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.
Thanks for sharing your alternate method, Susan!
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?
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.
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…
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!
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!!
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 :)
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.
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
400F for 25-30 minutes (or until crispy!) I recommend maybe baking them longer next time?
Steven says
Omg. I just made this and it’s seriously delicious. Hardcore in love with these flavors
LF says
So far every dish I’ve searched the internet for. I’ve found on your site.bthanks again minimalist Baker.
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!
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!
Rona Seltzer says
I was just going to post the same exact question.
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.
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.
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.
Hi! Yep, that should work!
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 AppĂ©tit!
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.
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.
Jennifer says
Excellent! Loved this. Made this with some crusty garlic bread. I will definitely make this again.
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.
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!
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!
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!
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! :/
Greta says
Just made this today- SO delicious! Wrote a post about it because I loved it so much – thanks for this!
Georgiette says
Would it be alright to use regular golden potatoes instead of sweet potatoes?
That should work! Although you will need to adjust the sweetness/flavors.
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!
Try my DIY blend!
Sonya says
Thank you for the quick response!
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.
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!
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.
Sarvy says
It was absolutely delicious! Have enjoyed many of your recipes… this being one of my faves now! Thanks!
Sumiyah says
Is this dried bagged chick peas or wet canned?
Sandy says
Canned chick peas
Monika says
This was so easy and tasty! thank you thank you thank you!
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.)
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)
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…
Hi Buddy, I wouldn’t recommend this! I find the cooking process is important for this recipe!
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.
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!
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.
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!
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.
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.
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.
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
It’s worth a shot!
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.
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!
somya says
It looks really good.canned coconut will work?
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.
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.
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!
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.
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!
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.
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! :)
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.
Ashley says
How much does this recipe make? I’m doing a soup swap and need to make 6L to share.
Joyce says
I read the recipe more carefully and it answered my question.
Joyce says
Can leftovers of this soup be frozen for later use?
Chris says
This is just what I need today! I am thinking of adding fresh minced ginger, do you think it would go?
Jennifer S. says
Dana, thank you so much for this excellent recipe. I loved it and so did the people I shared it with.
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.
Hi there! An average sweet potato should weigh about 150 g
jo says
I have yellow curry paste but haven’t seen it in powdered form. Where do you find it?
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!
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.
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.
Angela says
This was soooooo good. I like it purĂ©ed and not purĂ©ed. 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!!
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!
Lovely! So glad you all enjoyed it.
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!
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!
They’re just a garnish! Good question, Deborah.
Jackie says
Amazing recipe! I would like to make this recipe for about 15 to 17 people. How should I adjust the recipe?
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.
Christy says
Are the chickpeas hard and raw before you bake?
Nope, cooked. I used canned chickpeas and then rinsed and drained them.
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!
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.
I amended the recipe to include 1/4 tsp cayenne or chipotle as I recognize the average person doesn’t prefer food as spicy as I do.
Ann says
I actually added more cayenne. We have a high heat tolerance in my house :-D
Ha! Same here!
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!
kristina says
AMAZING
Genevieve says
Mm! We made the chickpeas the other day and topped a salad. It was one of the best salads ever! So good.
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!
Kelly Jo says
this soup looks absolutely detectible and your photography is stunning- I want to take a swim in that bowl of soup.
Grace says
Yummy!! Some of my favorite flavors here! Could chipotle in adobo be substituted for the powder you think?
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!
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!
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
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.
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.
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!)
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)
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. :)
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!
Gush! Glad to hear it and so happy you enjoyed it. Thanks, Rachel!
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.
Lindsey says
the color and texture of this soup is amazing. can’t wait to give it a shot before winter is over!
Izy says
Pretty pretty pretty!! I love the colours; and you put baked chickpeas on top too!? um…YUM.
McKenna Ryan says
This looks too yummy for words. And your pictures are so pretty. Food ART! xx. McKenna Lou
p.s. Huge giveaway on the blog today! Check it out here: http://www.lynnandlou.com
Natasha says
Such gorgeous photos. I love love love curry with sweet potato. This soup looks silky and amazing!
Maggie @ A Bitchin' Kitchen says
This looks awesome! What a great idea to top it with crispy chickpeas!
Monique @ Ambitious Kitchen says
Curry used to scare me too until I used it in a soup. This looks delicious.
Charlsey says
I cannot wait to try this recipe later in the week :) Thanks!
Caitlin says
what a creamy, silky, delicious looking soup! i love the spiced chickpeas on top, too!
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. :)
Stephanie @ Girl Versus Dough says
This soup looks. just. perfect. I’m crushing hardcore on all the flavors!
Momma says
ok
Annette says
Very good! I love it.