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–+ servings
Sweet Potato Coconut Curry Soup Photo

Coconut Curry Soup Recipe

Julia Mueller
This coconut curry soup recipe is flavored with roasted chickpeas and sweet potatoes, for an all-encompassing great meal.
3 from 64 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Cuisine Indian
Servings 4 1 bowl
Calories 510 kcal

Ingredients
  

  • 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
  • Ground Cayenne Pepper
  • 1/2 teaspoon Fresh Ginger
  • 1/2 teaspoon Salt
  • 1 15 ounce can Chickpeas drained and rinsed
  • 1 1/2 tablespoons Coconut Oil
  • 1/2 teaspoon Fresh Ginger
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Salt
  • Plain Greek Yogurt for serving

Instructions
 

  • Preheat the oven to 400°F.
  • Poke the sweet potato several times with a fork and wrap it in foil
  • Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
  • 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.
  • 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.
  • 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.
  • Pour the soup into a pot and heat just until it reaches a gentle boil.
  • Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

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.

Nutrition

Calories: 510kcalCarbohydrates: 42gProtein: 7gFat: 31gSaturated Fat: 21gSodium: 454mgFiber: 8gSugar: 4g
Keyword Curry, Dinners, Freezer Meals, Healthy, Indian, Side Dishes, Simmering, Soups, Sweet Potatoes, Vegetables, Vegetarian
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