When the weather cools down and you’re craving something cozy and nourishing, this Coconut Curry Sweet Potato Soup with Chickpeas and Spinach is just what you need! With its hearty ingredients and rich, fragrant broth, this soup offers a delightful blend of sweet and savory flavors. Plus, it’s vegan and packed with plant-based protein, making it as nutritious as it is comforting. Here’s everything you need to know about creating this delightful dish.

Why You’ll Love This Soup

This Coconut Curry Sweet Potato Soup has everything going for it:

Hearty Sweet Potatoes: Naturally sweet and satisfying, they bring warmth and a bit of texture to the soup.
Protein-Packed Chickpeas: Chickpeas add substance and protein, making it a balanced meal.
Fresh Spinach: Adding a pop of green, spinach gives the soup freshness and extra nutrition.
Fragrant Coconut Curry Broth: With coconut milk and red curry paste, the broth is rich, creamy, and mildly spiced, making every spoonful irresistibly good.

Whether you’re having a cozy night in, meal prepping, or just looking to try something new, this soup is a fantastic option!

Ingredients You’ll Need:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
2 medium sweet potatoes, peeled and diced
1 can (14 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 can (14 oz) coconut milk
2 cups fresh spinach leaves
Salt and pepper to taste
Optional toppings: chopped cilantro, lime wedges, sliced red chili for a hint of spice and color

Step-by-Step Instructions:

Sauté the Onion: Start by heating olive oil in a large pot over medium heat. Add diced onions and cook until translucent, around 5 minutes. This adds a gentle sweetness to the base of your soup.
Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 2 minutes, letting these flavors bloom and deepen. Your kitchen will start to smell amazing!
Add Sweet Potatoes and Chickpeas: Now, toss in the diced sweet potatoes and chickpeas, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
Finish with Coconut Milk and Spinach: Once the sweet potatoes are soft, add coconut milk and fresh spinach. Let the soup simmer for another 5-10 minutes, allowing the spinach to wilt and the flavors to meld.
Season and Serve: Add salt and pepper to taste. Ladle the hot soup into bowls and garnish with fresh cilantro, a squeeze of lime, or a few slices of red chili if you want an extra kick.

Pro Tips

Make It Spicier: For those who love a bit more heat, add extra red curry paste or garnish with extra chili slices.
Thicker or Thinner Broth: Adjust the consistency by adding more or less vegetable broth depending on how thick you like your soup.
Meal Prep Friendly: This soup stores well, so it’s perfect for meal prep. Just keep the toppings separate and add them fresh when you’re ready to eat.

Why This Soup is Perfect for You

This Coconut Curry Sweet Potato Soup with Chickpeas and Spinach isn’t just a meal; it’s a warm hug in a bowl. With ingredients that are both flavorful and nourishing, it’s ideal for those nights when you want something comforting yet healthful. Give it a try, and you’ll find it’s just the thing to brighten a chilly evening or to bring a bit of variety to your weekly meal prep.

Coconut Curry Sweet Potato Soup with Chickpeas and Spinach

Author: Alice

Print Recipe

Description

Experience the comforting flavors of our Coconut Curry Sweet Potato Soup. This vegan delight combines sweet potatoes, protein-packed chickpeas, and fresh spinach in a rich coconut curry broth. Perfect for a cozy night in or as a healthy meal prep option!

Ingredients

– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 2 medium sweet potatoes, peeled and diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Optional toppings: chopped cilantro, lime wedges, sliced red chili

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and red curry paste to the pot. Cook for another 2 minutes, stirring frequently.
3. Stir in the diced sweet potatoes and chickpeas, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Once the sweet potatoes are cooked, stir in the coconut milk and fresh spinach leaves. Allow the soup to simmer for an additional 5-10 minutes until the spinach is wilted and tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with optional toppings such as chopped cilantro, lime wedges, or sliced red chili.

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