Coconut Curry Soup Recipe

This coconut curry soup recipe is flavored with roasted chickpeas and sweet potatoes, for an all-encompassing great meal.

Ingredients

Soup:
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 large sweet potato
  • 13 ounces coconut milk
  • 2 cups almond milk
  • 2 tablespoons curry powder
  • cayenne pepper
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
Roasted Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 1/2 tablespoons coconut oil
  • 1/2 teaspoon ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • plain greek yogurt, for serving

Directions

  1. Preheat the oven to 400°F.
  2. Poke the sweet potato several times with a fork and wrap it in foil
  3. Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
  4. Prepare the roasted chickpeas. Drain and rinse the canned chickpeas. Put them in a mixing bowl and toss them with the coconut oil, ground ginger and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400 degrees (with the sweet potato) for 20 to 30 minutes until browned and crispy. Remove from oven and set aside.
  5. While you’re roasting the sweet potato, prepare the remainder of the recipe. In a large pot, sauté the onion in olive oil over medium heat until soft and browned, about 15 to 20 minutes.
  6. In a blender, add the coconut milk, almond milk, curry powder, ground ginger, cayenne, salt. Add the sautéed onion and roasted sweet potato and blend until completely smooth. 
  7. Pour the soup into a pot and heat just until it reaches a gentle boil.
  8. Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

 

Sweet Potato Coconut Curry Soup Photo

Rate This Recipe!


Rating: 3.0 / 5.0 (47 Votes)

Notes

  • This soup can be served chilled in the summer time. Simply allow the soup to cool, pour it in a large sealable container and refrigerate until cold.
  • This soup turns out thick, which makes it a very cozy soup. For a thinner consistency, add up to 1 cup more almond milk or water.

Published:
Modified:
Author:
Source:
Minimalist Baker
Cooking Method:
Simmering
Cuisine:
Indian
Category:
Vegetables
Tags:
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Related Recipes:
Vegetarian Recipes, Curry Recipes, Vegetable Recipes, Healthy Recipes, Dinner Recipes, Side Dish Recipes, Soup Recipes, Simmering Recipes, Indian Recipes, Sweet Potato Recipes
Recipe Yields:
4 bowls
Prep Time:
Cook Time:
Total Time:
Related Posts:

Nutrition Facts

Serving Size 1 bowl
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 245
Calories 510

% Daily Value*
47%
Total Fat 31g
104%
  Saturated Fat 21g
19%
Sodium 454mg
14%
Total Carbohydrate 42g
9%
  Dietary Fiber 8g
  Sugars 4g
13%
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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Those roasted chick peas taste amazing! My new favorite snack

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