Coconut Curry Sweet Potato Soup

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.

5 from 1 vote

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Lunch

Servings

Ingredients

1 chicken breast
2 teaspoon curry powder * See notes
2 ½ teaspoon salt
½ Teaspoon pepper
1 Pinch red pepper flakes
2 tablespoon coconut oil or any cooking oil
½ Cup onion small diced
2 teaspoon fresh ginger minced
4 Cloves garlic minced
8 oz chickpeas cooked
1 Pound sweet potatoes peeled, small diced
4 ½ cup chicken stock
2 ½ cup coconut milk
2 tablespoon cornstarch

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Season the chicken with 1 teaspoon of curry powder, ½ teaspoon salt and ¼ 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, ¼ teaspoon of ground cumin, ½ 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 ¼ of the sweet potatoes and chickpeas against the side of the pot to help thicken the broth. Scoop out ¼ 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!

Notes

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

⅛-1/4 Teaspoon Ground Cardamom * use ⅛ teaspoon, taste then adjust to your liking

¼ Cup Ground Turmeric

1 Tablespoon Dry Mustard

1 Teaspoon Cayenne Powder (optional)

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