Curried Coconut Veggie Soup

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

Ingredients:

    • 1 extra-large sweet potato, cubed
    • 1 bell pepper, chopped
    • 1 onion, chopped

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    • 2 large cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon fresh jalapeno, minced (optional)
    • 1 tbsp curry powder

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    • 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

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Plus…

    • 2 cups veggie stock
    • 2 cups water
    • 1/2-1 teaspoon salt, to taste

Directions:

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…)

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Cook for 4-5 minutes, until the onion starts to get translucent, and then add in the bell pepper, ginger, garlic, and jalapeno.

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Cook for another 3-4 minutes until the bell pepper is starting to get soft, and then add in your curry powder.

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Cook for about 1 minute to toast the curry powder, before adding in the sweet potato.

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Now is time to add the veggie stock and water (2 cups of each).

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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!

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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.

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Yum!

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.

12 Comments on Curried Coconut Veggie Soup

  1. Mel @ Mel a la Via Paradiso
    October 5, 2011 at 10:17 am (6 years ago)

    I’ve never made soup before…it sounds a bit intimidating to me for some reason. But I keep aiming to try! I also love a good veggie chili, lentil soup, and tomato soup. I usually opt for the Amy’s brand.

    Reply
    • Sarah
      October 6, 2011 at 11:08 am (6 years ago)

      Lauren, so glad you like the swiss chard/lentil soup. You’ve inspired me to make it this weekend! Happy Cooking – Sarah

      Reply
  2. Shelly
    October 5, 2011 at 10:32 am (6 years ago)

    I’m with you – I love chili. Expecially with cheese and sour cream on top! I’m also a big fan of tomato soup, but only with croutons or grilled cheese for dipping.

    Reply
  3. Kelly
    October 5, 2011 at 11:35 am (6 years ago)

    This looked delicious when you were having it for lunch and I can’t wait to try the recipe myself – I may try adding in shrimp because I accidentally bought a ton from Whole Foods!

    Reply
  4. Emily
    October 5, 2011 at 12:19 pm (6 years ago)

    I love black bean soups. They might be my favorite.

    Reply
  5. Heather
    October 5, 2011 at 12:34 pm (6 years ago)

    I’d have to go with New England Clam Chowder with oyster crackers. Nothing beats it!

    Reply
  6. Roz
    October 5, 2011 at 1:00 pm (6 years ago)

    Tough question….my favorite soup? There are so many great types. But I think, if I had to pick, I’d have to go with french onion soup. Sooo good, and often so NOT point friendly. Have a great day.

    Reply
  7. Christine
    October 5, 2011 at 6:24 pm (6 years ago)

    Will def be trying this one…! I made cucumber soup last week with my surplus of garden cucumbers and it was delish!

    Reply
  8. Teresa
    October 5, 2011 at 6:52 pm (6 years ago)

    I can’t wait to try this!! I LOVE curry!

    My favorite soup is probably Tom Kai Mee. Not sure if I’m spelling that right, but it’s a Thai soup with lemongrass and coconut milk. YUM!!

    Reply
  9. robin
    October 5, 2011 at 7:53 pm (6 years ago)

    nice job on the soup Beth.

    Reply

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