This sweet potato curry soup is a comforting, healthy, and easy-to-make recipe. With sweet potatoes, coconut milk, and flavorful spices, it's vegan, gluten-free, and perfect for meal prep. Top it with crispy roasted chickpeas for a satisfying crunch.
For more easy Indian-inspired recipes try my chickpea coconut curry, red lentil curry and this red lentil dahl. Serve this soup with my garlic naan, or this 2 ingredient naan for the perfect cozy lunch or dinner.
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⭐️ Why this recipe works
- It's Delicious: Sweet potatoes, curry powder, and coconut milk combine to create a rich, creamy, and aromatic soup.
- Easy to Make: Simple preparation steps with minimal ingredients needed.
- Versatile: Can be adapted with different vegetables and proteins.
- Perfect for Meal Prep: Keeps well in the fridge and freezer, ideal for batch cooking.
🧾 Ingredient notes
- Sweet potatoes: The star ingredient, providing sweetness and a creamy texture.
- Coconut milk: Adds richness and a subtle coconut flavor.
- Chickpeas: Add protein and make the soup heatier.
- Vegetable or chicken broth: Form the soup base, adding a savory depth.
- Onion: Adds depth of flavor and sweetness when sautéed.
- Garlic: Enhances the savory notes of the soup.
- Spices (cumin, garam masala, cayenne pepper, turmeric) add warmth, depth, and complexity to the soup.
- Curry powder: Brings a blend of spices to the soup.
- Olive oil: Used for sautéing the aromatics and roasting chickpeas.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 How to make curry sweet potato soup step by step
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit for the chickpea garnish. Prepare a baking sheet with parchment paper.
- Sauté Onions and Garlic: Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until they turn soft and golden brown.
- Add Sweet Potatoes and Spices: Add the sweet potatoes to the pot along with curry powder, ground cumin, garam masala, cayenne pepper, and ground turmeric. Stir until the sweet potatoes are well coated with the spices.
- Add Liquid: Pour in the coconut milk and broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes or until the sweet potatoes are tender.
- Prepare Chickpea Garnish: While the soup is simmering, prepare the chickpea garnish. Toss the chickpeas in a tablespoon of olive oil and pinch each cayenne pepper, cumin, and salt. Spread them evenly on the prepared baking sheet and bake for 15-20 minutes or until they're crispy and golden brown.
- Blend the Soup: Once the sweet potatoes are tender, blend the soup with an immersion blender or in an upright blender. Season with salt and pepper to taste. Add more broth or water if you prefer a thinner soup.
📖 Substitutions & Variations
Feel free to experiment and make this sweet potato curry soup your own. Here are a few ideas:
- Sweet Potatoes: Substitute with butternut squash or carrots for a different flavor.
- Spices: Adjust the curry powder and cayenne pepper to your heat preference.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Prepping Ahead: Chop vegetables in advance to save time on cooking day.
- Blending: For a chunkier soup, only blend half of the mixture and leave the rest as is.
- Flavor Boost: Toast the spices in the pot before adding the liquid to enhance their flavors.
- Garnish: Top with toasted nuts or seeds for added crunch and flavor.
🍯 Storage
- Fridge: Leftover soup can be stored in the refrigerator for up to 5 days.
- Freezer: This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
- Reheat: Heat the soup in a saucepan over medium heat, adding broth or water to thin it out if needed.
❓FAQ's
Yes, you can substitute vegetable broth with chicken broth if you prefer.
Yes, you can. Follow the same instructions, but let the soup cook on low for 6-8 hours or on high for 3-4 hours.
Yes, but keep in mind that this will change the flavor profile of the soup. Regular potatoes are less sweet and more starchy.
These are my favorite bread and cracker recipes to serve with soup:
If you have tried this curry sweet potato soup or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating while you're there!
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Easy Sweet Potato Curry Soup
Ingredients
- 1 pound of sweet potatoes, peeled and cubed
- 2 tablespoons of curry powder
- 1 can, 13.5 ounces of coconut milk
- 1 can, 15 ounces of chickpeas, drained and rinsed
- 1 quart of vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon each of ground cumin, garam masala, cayenne pepper, and ground turmeric
- Salt to taste
- Olive oil for sautéing and roasting chickpeas
Instructions
Preparation:
- Preheat your oven to 400 degrees Fahrenheit for the chickpea garnish. Prepare a baking sheet with parchment paper.
Cooking:
- Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sauté until they turn soft and golden brown.
- Add the sweet potatoes to the pot along with the curry powder, ground cumin, garam masala, cayenne pepper, and ground turmeric. Stir until the sweet potatoes are well coated with the spices.
- Pour in the coconut milk and broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, prepare the chickpea garnish. Toss the chickpeas in a tablespoon of olive oil, and a pinch each of cayenne pepper, cumin, and salt. Spread them evenly on the prepared baking sheet and bake for 15-20 minutes, or until they're crispy and golden brown.
- Once the sweet potatoes are tender, blend with soup in an upright blender or with an immersion blender. Season with salt and pepper to taste. You can add more broth or water if you prefer a thinner soup.
Serving:
- Divide the soup between bowls and top with roasted chickpeas. Serve with fluffy homemade naan bread for a healthy and hearty lunch of dinner.
Notes
- Make sure to cut the sweet potatoes into evenly sized pieces for uniform cooking.
- The roasted chickpeas are not just a garnish; they add a satisfying crunch and extra protein.
- Do taste and adjust the seasonings as you cook. The flavors will deepen as the soup simmers, so start with less and add more if required.
- The leftover soup can be refrigerated for up to 5 days, or frozen for up to 3 months.
- You might need to add a little water or broth when reheating to reach your desired consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Emma says
Do you puree the soup?
Debs says
Hi Emma, yes. I just amended the recipe card and the post to reflect that. Sorry I missed that very crucial step!
Mary Ann | The Beach House Kitchen says
Love flavorful bowls like this Debs. Anything curry and you can count me in. Such a great hearty, winter warm up!
Debs says
Thanks so much Mare! Perfect winter warm up indeed!