Sweet Potato Coconut Curry Soup

Original recipe makes 4 servings


  • 1 Sweet potato
  • 1 onion; medium
  • 2 tablespoon curry powder
  • 1/4 teaspoon chipotle powder (or cayenne)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 cups light coconut milk
  • 1 can chickpeas; rinsed and drained
  • 3 tablespoon Olive oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch chipotle
  • 4 garlic cloves


Preheat oven to 400 (for chickpeas).

  • Then start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic cloves and stir.
  • Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne). Stir.
  • Cook for 5 minutes, stirring frequently.
  • Add 1/4 tsp more salt and pepper, coconut milk and cover.
  • Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  • In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  • At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more chipotle. 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.
  • Will keep in fridge for several days or freezer for month or so.

Submitted by:

Barbara Vizoyan, April 2017