Sweet Potato Coconut Curry Soup
A hearty and flavorful vegan soup combining sweet potatoes, chickpeas, and coconut milk, perfect for a cozy meal.
Ingredients
Oil
- 0.25 cup coconut oil (measured when solid)
- 1.5 cups diced yellow onion (1 large onion)
- 1 cup diced carrots (2 to 3 large carrots)
- 1 diced red pepper
- 2 tablespoons finely minced garlic (4 to 5 cloves)
- 2 tablespoons finely minced ginger (2-inch piece of ginger)
- 2 tablespoons red curry paste (Thai Kitchen)
- 1 tablespoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon red pepper flakes
- to taste Salt and pepper
- 1 tablespoon granulated sugar
- 2 15-ounce cans chickpeas (drained and rinsed)
- 2 cups peeled and diced sweet potato (1/2-inch pieces, 1 to 2 large potatoes)
- 2 cups vegetable stock (Swanson’s recommended)
- 2 13.5-ounce cans coconut milk (full-fat)
- 3 cups thinly sliced kale
Toppings as desired
- to serve Toasted naan or pita bread
Instructions
- Sauté onion, carrots, pepper, garlic, and ginger in coconut oil until softened, 5–7 minutes.
- Add curry paste, turmeric, cumin, coriander, red pepper flakes, salt, pepper, and sugar; cook 1 minute. Stir in chickpeas and sweet potatoes; cook 8–10 minutes, crushing chickpeas slightly.
- Pour in vegetable stock and coconut milk; bring to a boil, then simmer 20–25 minutes until thickened and vegetables are tender.
- Add kale and cook until wilted, 2–5 minutes. Serve topped with cilantro, lime, and optional cashews, with naan or pita on the side.
Notes
Crushing chickpeas helps thicken the soup and adds texture.