Print
Bowl of Sweet Potato Curry Soup topped with fresh basil leaves and chickpeas
4.96 from 46 votes

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
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4
Category: 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

  1. Preheat oven to 400 degrees F (204 C).
  2. 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.

  3. 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.

  4. Cook for 5 minutes, stirring frequently.
  5. 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.

  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 (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.

  9. 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 Per Serving (1 of 4)