Name: Easy Sweet Potato Curry Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 pound sweet potatoes, peeled and cubed; 2 tablespoons curry powder; 1 can (13.5 ounces) coconut milk; 1 can (15 ounces) chickpeas, drained and rinsed; 1 quart vegetable or chicken broth; 1 medium onion, finely chopped; 2 cloves 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

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This easy Sweet Potato Curry Soup is a comforting and flavorful dish that brings together the sweetness of tender sweet potatoes with the richness of aromatic spices and creamy coconut milk. It’s a perfect, hearty meal that’s as nutritious as it is delicious, making it ideal for any time of year.

Easy Sweet Potato Curry Soup

Why You’ll Love This Recipe

This soup is the ultimate comfort food, with a velvety texture and a warming blend of spices like cumin, garam masala, turmeric, and cayenne. The addition of roasted chickpeas gives it a satisfying crunch, balancing the creamy soup base. It’s easy to make, full of flavor, and can be enjoyed on its own or served with a side of naan for a truly hearty meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound sweet potatoes, peeled and cubed
2 tablespoons curry powder
1 can (13.5 ounces) coconut milk
1 can (15 ounces) chickpeas, drained and rinsed
1 quart vegetable or chicken broth
1 medium onion, finely chopped
2 cloves 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

directions

Preparation
- Preheat your oven to 400°F (200°C) for the chickpea garnish and prepare a baking sheet with parchment paper.
Cooking the Soup
- Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until soft and golden brown, about 5–7 minutes.
- Add the cubed 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 vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the sweet potatoes are tender.
Roasting the Chickpeas
- While the soup simmers, prepare the chickpea garnish. Toss the chickpeas in olive oil, a pinch each of cayenne pepper, cumin, and salt. Spread them evenly on the baking sheet.
- Roast in the oven for 15–20 minutes, or until they’re crispy and golden brown.
Blending the Soup
- Once the sweet potatoes are tender, blend the soup using an upright blender or immersion blender until smooth and creamy. Add more broth or water if you prefer a thinner consistency.
- Season with salt and pepper to taste.
Serving
- Divide the soup between bowls and top with the roasted chickpeas for added crunch. Serve with naan or crusty bread for a complete meal.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Add greens: Stir in some spinach, kale, or Swiss chard for added nutrients and texture.
Use other legumes: Swap chickpeas for lentils or white beans for a different flavor and texture.
Spicy kick: Add more cayenne pepper or a pinch of chili flakes to increase the heat.
Dairy-free: This soup is naturally dairy-free, but if you want a richer taste, you can add a swirl of dairy-free yogurt when serving.

storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months. When reheating, you may need to add a little water or broth to reach your desired consistency.

FAQs

Can I make this soup in advance?

Yes, this soup can be made ahead and stored in the fridge for up to 5 days. It actually tastes even better the next day when the flavors have had time to meld together.

Can I use other vegetables in this soup?

Yes! You can add carrots, parsnips, or even cauliflower to the soup for added flavor and texture.

Is this soup vegan?

Yes, this recipe is vegan as long as you use vegetable broth instead of chicken broth.

Can I make the soup spicier?

Absolutely! Add more cayenne pepper, chili powder, or even a fresh chopped chili pepper for an extra kick.

Can I skip roasting the chickpeas?

While the roasted chickpeas add a nice crunch and flavor, you can skip them if you prefer a smoother soup or if you’re short on time.

Can I use a regular blender instead of an immersion blender?

Yes, you can blend the soup in a regular blender, but be sure to let the soup cool slightly before blending to avoid splattering.

What should I serve with this soup?

Naan bread, crusty bread, or even a side of rice work wonderfully with this soup.

Can I freeze the soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag for storage.

Can I make this soup without coconut milk?

Yes, you can substitute the coconut milk with any plant-based milk or cream, though the flavor and texture may vary slightly.

How do I make this soup creamier?

For a richer texture, add a dollop of coconut cream or a spoonful of cashew cream when blending.

Conclusion

This Easy Sweet Potato Curry Soup is a hearty, comforting, and flavorful dish that combines the natural sweetness of sweet potatoes with a vibrant array of spices. Topped with crispy roasted chickpeas, it’s a balanced meal that’s perfect for any time of year. Whether you’re serving it for lunch, dinner, or as a light starter, it’s a recipe that’s sure to satisfy and warm you up from the inside out.