Sweet Potato Coconut Curry Soup

Ok, that was a super long name for a soup, but it pretty much is necessary to know what you are getting yourself into.  I mentioned making this last week…and also mentioned blogging about it last week as well, but obviously that did not happen…sorry if I disappointed any of you!  But anyways, it was awesome!  I tasted a little of it when it was done, but even more importantly, my roommate thought it was good as well 🙂  So the soup I made was on the spicier side, so it would make a great dinner/appetizer soup, compared to recipes for sweet potato and coconut soups that are more along the line of dessert soups that are sweet.  But I didn’t really take any pictures after I was done, but I will post the pic of the finished product from the site I altered my recipe off of.


  • Soup–
  • 1 medium white onion, diced (I didn’t have an onion and obv it still tasted good without it!)
  • 1 Tbl coconut oil (1/2 Tbl for low fat version)
  • 4 cloves garlic minced
  • 3 large sweet potato, cubed
  • 2 Tbsp yellow curry powder
  • ½ tsp chipotle (or cayenne) powder
  • ¾ tsp sea salt + ½ tsp pepper
  • 3 cups coconut milk (low fat-lite coconut milk–can decrease to 2 cups and add another cup of chicken broth in its place)
  • 1 cup fat free chicken broth
  • Spicy baked chickpeas–
  • 1 can chickpeas (2 cups)
  • 3 Tbsp olive oil (low fat-spray with pam)
  • ½ tsp yellow curry powder
  • ¼ tsp sea salt
  • ½ tsp ginger powder
  • pinch chipotle (or cayenne) powder (I used Mrs. Dash Southwest Chipotle)


  1. Preheat oven to 400 (for chickpeas).
  2. Then start the soup by sweating the onions in a large pot over medium heat in ½ Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
  3. Season with ¼ tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  4. Cook for 5 minutes, stirring frequently.
  5. Add ¼ tsp more salt and pepper, coconut milk and cover.
  6. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  7. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 30 minutes or until crispy on the outside. Remove and set aside for serving.
  8. At the end of 25 minutes, taste and adjust seasonings as needed.  Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.



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