Sweet Potato Coconut Curry Soup
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (23)

Sweet Potato Coconut Curry Soup

NUTRITION · PER SERVING95M COOK
CAL 61%·PRO 64%
CARBS 133G43% OF CAL
24G FIBER0G ADDED0G INTRINSIC80G OTHER29G TOTAL SUGAR
FAT 69G51% OF CAL
52G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, hearty curry soup with sweet potatoes, chickpeas, and kale in coconut milk. Warming and filling, served with naan.

mainsoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup coconut oil (measured when solid)
  • 1-1/2 cups diced yellow onion (1 large onion)
  • 1 cup diced carrots (2 to 3 large carrots)
  • 1 red pepper (diced)
  • 2 tablespoons finely minced garlic (4 to 5 cloves)
  • 2 tablespoons finely minced ginger (2-inch piece of ginger)
  • 2 tablespoons red curry paste (I use Thai Kitchen)
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1 tablespoon granulated sugar
  • 2 (15-ounce) cans chickpeas (also called garbanzo beans, drained and rinsed)
  • 2 cups peeled and diced sweet potato (1/2-inch pieces, 1 to 2 large potatoes)
  • 2 cups vegetable stock (I recommend Swanson’s)
  • 2 (13.5-ounce) cans coconut milk (full-fat, see note 1)
  • 3 cups thinly sliced kale
  • Toppings as desired (see note 2)
  • Toasted naan (or pita bread, for serving)
PREP
45M
SODIUM
1757MG
ESTIMATE
COMPLETE

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