Coconut Curry Sweet Potato Soup
Full of chicken, sweet potatoes and chickpeas, this Coconut Curry Sweet Potato Soup is a warm and comforting Fall inspired dish. This delicious curry soup has a rich flavorful broth made from chicken stock, coconut milk and a curry spice blend. What better way to welcome soup season than with this cozy curry soup.
Good for you ingredients like sweet potato, chickpeas and coconut milk make up this delicious soup. Perfect for the fall and winter because it is such a warming soup that has a good amount of protein to help keep you full. Serve with a piece of Naan, this is almost a requirement for any curry dish. The broth in this soup is just creamy enough to coat the Naan, perfect for dipping. My favorite part of soup is having some sort of vessel to dip in the soup!
I am a huge fan of spices like cumin, turmeric and coriander which are all commonly found in curry spice blends. The combination of those spices creates such a beautiful depth of flavor in dishes. I could eat curry all the time and be happy. Those lovely spices paired with sweet potatoes and coconut milk makes a delicious soup. What is your favorite curry dish?
Ingredients Needed
- Chicken Breast
- Curry Powder-*see notes
- Salt and Pepper
- Cumin Powder
- Turmeric Powder
- Red Pepper Flakes
- Coconut Oil- or any cooking oil
- Onion
- Fresh Ginger
- Fresh Garlic
- Sweet Potatoes
- Chickpeas
- Chicken Stock
- Coconut Milk
- Cilantro
- Cornstarch
Customize This Soup
You can easily make this soup vegetarian by omitting the chicken and chicken stock. Use Vegetable stock instead. Other vegetables like carrots or squash can be added.
A big dollop of yogurt added as a topping is a great addition to this soup. Garnishing with cilantro is a must. Unless of course you have an aversion to cilantro. The bright flavor of cilantro really elevates this soup dish.
Adding chilis or extra red pepper flakes will make a spicy curry soup.
Canned or Dry Chickpeas?
Either can be used. I like to keep dried chickpeas in my pantry, so I chose to use those for this recipe. If using dried chickpeas, I recommend soaking them overnight and cooking them a few hours before you make the soup. Follow the package instructions on how to cook them.
Using canned chickpeas is much faster than soaking and cooking the chickpeas in advance. Just drain and rinse one can of chickpeas. The recipe calls for half of the can.
Storing Coconut Curry Sweet Potato Soup
This soup can be stored for 7 days in the refrigerator. To warm up the soup, warm low and slow on the stove. If using a microwave, place a damp paper towel over the top and heat in 30 second intervals, mixing in between intervals until warm.
Sweet potatoes, chicken and chickpeas in a rich and flavorful coconut curry broth. This Coconut Curry Sweet Potato Soup may become your new favorite soup. Garnish with cilantro for added flavor.
- 1 chicken breast
- 2 tsp curry powder (* See notes)
- 2 1/2 tsp salt
- 1/2 Teaspoon pepper
- 1 Pinch red pepper flakes
- 2 tbsp coconut oil (or any cooking oil)
- 1/2 Cup onion (small diced)
- 2 tsp fresh ginger (minced)
- 4 Cloves garlic (minced)
- 8 oz chickpeas (cooked)
- 1 Pound sweet potatoes (peeled, small diced)
- 4 1/2 cup chicken stock
- 2 1/2 cup coconut milk
- 2 tbsp cornstarch
Season the chicken with 1 teaspoon of curry powder, 1/2 teaspoon salt and 1/4 teaspoon of pepper.
In a large pot over medium high heat add in the coconut oil. Once hot add in the chicken and pan sear until golden brown and fully cooked. Remove from the pot and set aside.
Turn the heat down to medium low and add in the onions. Sauté until soft, then add in the minced garlic, ginger, 1/4 teaspoon of ground cumin, 1/2 teaspoon of turmeric and 1 teaspoon of curry powder. Cook for 1 minute. Stirring to prevent burning.
Next add in the coconut milk, chicken stock, sweet potatoes and chickpeas. Bring to a gentle boil and cook for 6 minutes or until the sweet potatoes are tender. Reduce to a simmer.
Smash about 1/4 of the sweet potatoes and chickpeas against the side of the pot to help thicken the broth. Scoop out 1/4 cup of the broth and mix with the cornstarch to make a slurry. Add this mixture back to the pot and mix well.
Cut the chicken into bite sizes pieces and add to the pot. Season with the remaining salt and pepper. Add in the red pepper flakes. Garnish with cilantro when serving. Enjoy!
To make a Curry Spice Blend
This recipe yields more than what is needed for the recipe. Store the extra in an airtight container.
If using whole spices (recommended) toast in a dry pan before grinding into a powder.
Mix together
2 Tablespoons Cumin
2 Tablespoons Ground Coriander
1/8-1/4 Teaspoon Ground Cardamom * use 1/8 teaspoon, taste then adjust to your liking
1/4 Cup Ground Turmeric
1 Tablespoon Dry Mustard
1 Teaspoon Cayenne Powder (optional)
Thank you for stopping by!