Description
This Sweet Potato Coconut Curry Soup is a creamy, flavorful, and comforting dish combining tender sweet potatoes, aromatic spices, and rich coconut milk. Topped with crispy baked chickpeas, this vegan and gluten-free soup offers a perfect balance of sweetness, warmth, and a hint of heat, making it an ideal meal for cozy evenings.
Ingredients
Scale
Soup
- 1/2 Tbsp coconut 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 sea salt, plus more to taste
- 3 cups light coconut milk (canned preferred)
Baked Chickpeas Topping
- 1 15-oz. can chickpeas (about 1 1/2 cups drained)
- 3 Tbsp avocado or coconut oil
- 1/2 tsp yellow curry powder
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pinch cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chickpeas.
- Sauté Aromatics: In a large pot over medium heat, add 1/2 tablespoon of coconut or olive oil. Sweat the diced onions for a few minutes until they become translucent, then add the minced garlic and stir to combine.
- Add Spices and Sweet Potatoes: Season the mixture with 1/4 teaspoon each of sea salt and cayenne pepper. Add the cubed sweet potatoes and 2 tablespoons of yellow curry powder. Stir well to coat the sweet potatoes and cook for 5 minutes, stirring frequently to prevent sticking.
- Add Coconut Milk and Simmer: Add an additional 1/4 teaspoon sea salt and pour in the 3 cups of light coconut milk. Stir, cover the pot, bring to a simmer, then reduce the heat to low. Let it simmer gently for about 25 minutes until the sweet potatoes are tender.
- Prepare Chickpeas: While the soup simmers, rinse, drain, and thoroughly dry the chickpeas. Toss them in a bowl with 3 tablespoons of avocado or coconut oil, 1/2 teaspoon yellow curry powder, 1/4 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, and a pinch of cayenne pepper. Spread evenly on a baking sheet and bake for 25-30 minutes until they are crispy on the outside and slightly soft inside.
- Adjust Seasoning and Blend: After 25 minutes of simmering, taste the soup and add about 1/4 teaspoon more sea salt and a pinch more cayenne pepper if desired. Using an immersion blender or transferring in batches to a regular blender, puree the soup until smooth. Return to the pot and keep warm on low heat.
- Serve: Ladle the creamy sweet potato coconut curry soup into bowls and garnish generously with the baked chickpeas for a delightful crunch.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to several days, or freeze for up to one month.
Notes
- For less heat, reduce or omit the cayenne pepper in both the soup and chickpea topping.
- Use canned light coconut milk for best texture; full-fat coconut milk can make the soup richer but heavier.
- Dry the chickpeas thoroughly before baking to ensure they get crispy.
- The soup can be made creamy without coconut milk by using vegetable broth and adding blended cashews, but flavor will differ.
- Adjust seasoning to taste after blending as the flavors develop during cooking.
