Sweet Potato Coconut Curry Soup
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Minimalist Baker · by Minimalist Baker★ 4.9 (91)

Sweet Potato Coconut Curry Soup

NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 17%
CARBS 28G31% OF CAL
8G FIBER5G SUGAR15G OTHER
FAT 25G63% OF CAL
12G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy and spiced coconut curry soup built on sweet potato and chickpeas, with layers of ginger and garlic. Slightly spicy with a warming sweetness, it's hearty enough to stand alone as dinner. The roasted chickpeas add crunch and texture.

mainthaisoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 Tbsp coconut or olive oil
  • 1 medium white onion ((diced))
  • 4 cloves garlic minced
  • 1 large sweet potato ((peeled & cubed))
  • 2 Tbsp yellow curry powder
  • 1/4 tsp cayenne pepper ((omit for less heat))
  • 3/4 tsp sea salt (, plus more to taste)
  • 3 cups light coconut milk ((canned is best))
  • 1 15-oz. can chickpeas ((1 can yields ~1 1/2 cups))
  • 3 Tbsp avocado or coconut oil
  • 1/2 tsp yellow curry powder
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 pinch cayenne pepper
PREP
5M
SODIUM
335MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.