Servings
Font
Back
Creamy Coconut Ginger Sweet Potato Soup
5 from 72 votes

Creamy Coconut Ginger Sweet Potato Soup

Creamy Coconut Ginger Sweet Potato Soup combines sweet potatoes, chickpeas, and kale simmered in a spiced vegetable broth enriched with coconut milk and fresh ginger. The soup brings together earthy turmeric and cumin with a mild heat from crushed red pepper flakes. Its velvety texture and balance of flavors make it comforting and nourishing, ideal for cooler days or when you want a filling yet light meal.

Prep Time
10 mins
Cook Time
37 mins
Total Time
47 mins
Servings: 6
Calories: 311 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 carrot diced
  • 1 celery diced, rib
  • 3 garlic minced, cloves
  • 1 tablespoon ginger about 1-inch piece of ginger, freshly grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon Turmeric ground
  • crushed red pepper flakes dash
  • 1 1/2 lbs sweet potato peeled and diced into 1/2-inch pieces
  • 4 cups vegetable broth
  • 15 oz chickpeas rinsed and drained, canned
  • 13.5 oz coconut milk full fat, canned
  • 2 cups kale ribs removed, chopped
  • Pepitas optional, garnish, crushed
  • red pepper flakes optional, garnish, crushed

Instructions

    Cup of Yum
  1. In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
  3. Add the sweet potatoes and stir to coat in the spices. Add the vegetable broth and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Simmer until the sweet potatoes are tender, about 25 to 30 minutes.
  4. Add the chickpeas, coconut milk, and kale to the pot and stir. Simmer for 3 to 5 minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
  5. Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!

Notes

  • Store this soup in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • Allow the soup to cool completely before freezing; it can be frozen for up to 3 months.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 995mg (41%) Potassium 730mg (16%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 18836IU (377%) Vitamin C 13mg (14%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 995mg 41%
Potassium 730mg 16%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 18836IU 377%
Vitamin C 13mg 14%
Calcium 102mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.