Sweet Potato Coconut Curry Soup
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
424 kcal
-
Course
Main Course
-
Cuisine
Vegan
Sweet Potato Coconut Curry Soup
Description
This soup begins by sweating diced onion and sautéing garlic, then adding sweet potato chunks, curry powder, cayenne pepper, and salt. After a brief cook to develop flavors, canned coconut milk is added and the mixture is simmered until the potatoes are tender and the soup thickens. The curry and cayenne provide moderate heat balanced by creamy coconut milk.
Alongside the soup, chickpeas are drained, dried, and tossed in oil and spices before baking until crisp. These roasted chickpeas add a crunchy, spiced contrast when served with the smooth soup, making the dish more texturally interesting and hearty.
This soup serves well as a warming entrée during cooler weather and can be adjusted by omitting cayenne for less heat. Nutritional information provided is a rough estimate.
Ingredients
SOUP
- 1/2 Tbsp coconut oil 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 salt plus more to taste, sea salt
- 3 cups coconut milk canned is best, light
SPICY BAKED CHICKPEAS
- 1 oz. chickpeas 1 can yields ~1 1/2 cups, canned
- 3 Tbsp avocado oil or coconut oil
- 1/2 tsp yellow curry powder
- 1/4 tsp salt sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 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.
Notes
- Adjust the cayenne pepper to reduce or increase heat according to preference.
- Use canned coconut milk for a consistent creamy texture in the soup.
- Dry chickpeas thoroughly before baking to achieve crispiness.
- The baked chickpeas add texture and can be served as a crunchy topping or side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424 | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
