One of my favorite parts about the cooler weather is making hearty soups that both warm me up and leave me feeling satisfied. This recipe inspiration came from a can of light coconut milk I picked up at Whole Foods last week. I’d been toying with the idea of making a curry dish or making coconut rice, when I couldn’t get the idea of how good sweet potato combined with coconut milk sounded.
From that idea, this soup was born in my kitchen on Monday night, and I cannot even begin to tell you how delicious it is. The flavors are spot on, and the creamy coconut milk makes it taste so indulgent and provides the perfect contrast against the slight spicy from the jalapeno.This is one of my favorite original recipes and is just as good the next day as leftovers! Enjoy!
Curried Coconut Veggie Soup
- Yields four 6 PointsPlus Servings
- Printable version here
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 1 extra-large sweet potato, cubed
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 large cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh jalapeno, minced (optional)
- 1 tbsp curry powder
- 1 tbsp coconut oil (freebie from HLS, but you can use canola or another type here)
- 1 cup chickpeas, drained and rinsed
- 1 cup light coconut milk
- 2 cups veggie stock
- 2 cups water
- 1/2-1 teaspoon salt, to taste
Heat coconut oil in a large stock pot over medium heat, and then add in your onion (plus a few pieces of green pepper if you have them in the same bowl…)
Cook for 4-5 minutes, until the onion starts to get translucent, and then add in the bell pepper, ginger, garlic, and jalapeno.
Cook for another 3-4 minutes until the bell pepper is starting to get soft, and then add in your curry powder.
Cook for about 1 minute to toast the curry powder, before adding in the sweet potato.
Now is time to add the veggie stock and water (2 cups of each).
Bring the mixture to a boil, then down to a simmer. Cover it and cook for 25 minutes, until the potatoes are soft and the flavors have blended.
Final step – stir in the coconut milk and the chickpeas, and cook for another 4-5 minutes until the soup is heated through. Add salt to taste. Then, serve and enjoy!
You get a very hearty serving if you divide it into four portions, and you won’t even believe how delicious it is OR that it is actually good for you. Each bite is full of veggies and loaded with flavor, and the broth alone is so good you’ll want to drink it right from the bowl.
If you had to pick just one, what is your favorite kind of soup?
I think I’d pick chili, especially sweet potato black bean! I also love veggie tortilla soup.