This creamy rich soup with sweet potato, coconut milk and aromatic blend of curry spices creates a most delicious and comforting soup! The roasted chickpeas offer texture and protein to this luxurious soup.
This healthy vegan sweet potato and curry soup is packed with nutritious and wholesome ingredients and it is rich in warm spices. The sweet potatoes offer a lovely creamy texture and sweetness, while the coconut milk adds a richness to this amazing winter soup!
What I love about this soup are the wonderful warm tasty flavours from the warm curry, turmeric and ginger spices to the sweet potatoes. The nutritional content is what I look for when making recipes and how it can nurture our bodies. Also to know how satisfying and comforting it is and whoever eats it will be be asking for seconds! I am so pleased that each ingredient provides it’s own healthy benefits which we all need a little of that! A perfect winter soup that takes 40 minutes and and it is worth every slurp! 
WHY YOU WILL LOVE THIS SOUP….
- Vegan friendly
- A satisfying and nurturing soup
- Nutritious with many healthy benefits
- Creamy texture and so delicious
- A lovely and vibrant soup to serve at your next gathering
- Perfect for lunch and a great starter for a meal
INGREDIENTS
SOUP:
- Oil: I used avocado oil for this recipe, can substitute with coconut oil or olive oil
- Starters: onion, garlic and ginger root
- Spices: coriander, turmeric and curry powder
- Sweet potatoes: are similar to squash, with their vibrant colour and rich sweet flavour
- Vegetable broth
- Coconut milk: make sure you use canned and shaking well before adding
- Seasonings: fine sea salt
- Lime juice: I like to add a citrus to creamy soups to balance the creaminess from the coconut milk
ROASTED CHICKPEAS
- Chickpeas: one can of chickpeas is needed and make sure you rinse and drain the chickpeas, as well remove the skins by placing the chickpeas between a towel and rub the the towel until the skins fall off
- Oil: avocado or olive oil
- Spices: curry powder, garlic and ginger powder
- Fine sea salt
INSTRUCTIONS
Preheat oven to 400℉ or 204℃. Prepare a baking sheet with parchment paper.
Heat oil over medium heat in a Dutch oven or soup pot, add onions and sauté for 2-3 minutes, add garlic and ginger and stir in coriander, turmeric and curry powder to release their flavours. Add the sweet potatoes and cook for another 3 minutes.
Add the vegetable broth, coconut milk and salt. Increase the heat to a boil, then reduce to a simmer for 20 minutes until sweet potatoes are tender.
While to soup is simmering, prepare baking sheet with parchment paper for the roasted chickpeas. After rinsing the chickpeas in a colander, transfer them to a kitchen towel. Then place half of the towel over the chickpeas and rub them gently until the skins are removed.
Whisk together in a small bowl, curry powder, garlic powder and ginger powder. In a medium bowl, add chickpeas, avocado oil, and spices until well coated. Bake for about 25 minutes.
Puree soup with an immersion blender or stand blender. If using a stand blender, allow to cool slightly and add in small batches. Add the lime juice and adjust the salt at this time if needed.
Once the soup is pureed and ready to be served. You have the option to add the red pepper flakes in the soup or to prevent those who don’t like heat in their soups, then add it when serving the soup.
One of the many things I like to do is to take the time to present the soup and an appealing and lovely way so whoever is be served will appreciate the visual presentation.
I served this soup with spicy roasted chickpeas, fresh parsley, chives, a drizzle of evoo and red pepper flakes.
STORING AND REHEATING
Store this soup in the refrigerator in an airtight container for up to 4 days. Option is to freeze soup in a freezer-friendly container for a month.
To reheat, place in a sauce pot on low to medium heat. Stirring occasionally to avoid the soup from sticking to the bottom of the pot and burning.
MORE DELICIOUS SOUP RECIPES
Hearty Lentil and Carrot Soup with Parmesan Croutons
Healthy Vegan Lentil Soup
Roasted Cauliflower and Chickpea Soup
Hungarian Lentil Soup
DID YOU MAKE THIS RECIPE?……
Don’t forget to rate it, so very much appreciate your feedback with a comment and rating. Thank you in advance, Rose
Creamy Sweet Potato Coconut Curry Soup
Ingredients
Equipment
Method
- Preheat oven to 400℉ or 204℃. Prepare a baking sheet with parchment paper.
- Heat oil over medium heat in a Dutch oven or soup pot, add onions and sauté for 2-3 minutes, add garlic and ginger and stir in coriander, turmeric and curry powder to release their flavours. Add the sweet potatoes and cook for another 3 minutes.
- Add the vegetable broth, coconut milk and salt. Increase the heat to a boil, then reduce to a simmer for 20 minutes until sweet potatoes are tender.
- While to soup is simmering, prepare baking sheet with parchment paper for the roasted chickpeas. After rinsing the chickpeas in a colander, transfer them to a kitchen towel. Then place half of the towel over the chickpeas and rub them gently until the skins are removed.
- Whisk together in a small bowl, curry powder, garlic powder and ginger powder. In a medium bowl, add chickpeas, avocado oil, and spices until well coated. Bake for about 25 minutes.
- Puree soup with an immersion blender or stand blender. If using a stand blender, allow to cool slightly and add in small batches. Add the lime juice and adjust the salt at this time if needed.
- Serve the soup with roasted chickpeas, parsley, chives, red pepper flakes and drizzle of avocado or olive oil.