This beautiful, flavorful Coconut Curry Soup w/ Sweet Potato Noodles can be made in just about 30 minutes! The sweet potato “noodles” make it fun to slurp! Perfect for a cozy weeknight meal!
I love a hearty bowl of soup in the cold winter months. Truth be told, I love soup just about any time of year, but there is something about a comforting, deeply flavored soup to warm you from the inside out.
Bonus if it’s nutritious and looks pretty, which this one definitely does!
Aromatics ~ This easy dish starts with an aromatic base of onions, garlic, and ginger.
Curry powder ~ Yellow curry powder gives it the gorgeous bright hue.
Liquid ~ Vegetable broth and coconut milk combine to create the rich, creamy broth. Red bell peppers, green peas, and sweet potato noodles finish it off by adding interest and texture.
Coconut milk is the liquid extracted from the pulp of coconuts. It has a rich, creamy texture.
Full fat coconut milk is a great dairy-free stand in for heavy dairy products, like cream or half-and-half, when the coconut flavor is welcome. Lite coconut milk is thinner and doesn’t taste of coconut flavor, making a wonderful replacement in some recipes that call for traditional milk.
Coconut milk is the perfect complement to curries.
More ways to use coconut milk:
Vegetables ~ Red bell peppers and green peas bring a subtle sweetness to this rich, savory and slightly spicy dish.
You can use any color of bell pepper you like. I happen to like the pop of red color in the soup.
Sweet potato ~ Sweet potatoes are considered a superfood, nutrient dense and beneficial for health. They are incredibly high in vitamin A, and C, and also boast high amounts of B vitamins, potassium, and fiber.
To spiralize your sweet potato, peel it and slice off both ends to easily adhere it to your spiralizer. If your sweet potato is rather oddly shaped or oversized, it might help to cut it in half and do one half at a time. If you end up with lots of super long “noodles”, just use your knife or clean kitchen scissors to cut them down a bit. The really long ones would be fun in a spaghetti type dish, but might be little cumbersome in soup.
Roasting the sweet potato noodles for 10 minutes gives them a nice al dente texture. You’re not looking for crispy curly fries here, but you don’t want them raw either.
Side note: If you have leftovers of the “noodles” toss them with a drizzle of olive oil and bake them about 5 to 10 more minutes, stirring halfway through. I did this with ours and the kids gobbled them up and thought they were super fun to eat!
If you love veggie noodles, you must also try my Veggie Noodle Stir Fry!
If you don’t have a spiralizer and don’t plan on getting one, you can dice the sweet potatoes into bite size pieces and add them to the pot when you add the bell pepper. Make sure to simmer the soup long enough for the sweet potatoes to get tender all the way through.
Stored in an air-tight container in the fridge, this recipe should last for 4 to 5 days. While you can freeze it, if necessary, I wouldn’t recommend it. The coconut milk will separate and solidify and may not come back together quite as smooth when reheating.
If you do freeze it and run into this problem, you can strain out the vegetables once reheated and set them to the side and then using an immersion blender, blend the liquid until completely smooth (alternately, you can transfer the liquid to a blender and blend until smooth). Add the vegetables back in and enjoy.
Yellow curry powder is generally very mild, and even a little sweet. It is a blend consisting of several different spices. Depending on the brand, you may find slight differences in the spices used, but turmeric gives the powder its signature color. Other spices you’ll find included in most curry powders: coriander, cumin, cinnamon, black pepper, and ginger. Some blends may contain hot chili peppers. If you are wary of heat level, look for one that doesn’t use chili peppers as an ingredient.
There are two main reasons to use coconut milk in curry. It tames the spicy heat of the chiles in the curry paste and it creates a creamy consistency in the broth.
No, I don’t recommend using coconut water. It is much thinner in consistency. It also imparts a slightly sweet flavor without much coconut flavor.
More vegan curry recipes
- Thai Sweet Potato Curry
- Green Curry Vegetables
- Red Curry Thai Noodle Soup
- Curried Tofu Salad
- Quinoa Bowls with Cashew Curry Sauce
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Coconut Curry Soup w/ Sweet Potato Noodles
For the Coconut Curry Soup
- 1 large sweet potato spiralized
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 red bell pepper cut into thin strips
- 2 tablespoons yellow curry powder I used Trader Joe's brand, but use your favorite
- 3 cups low-sodium vegetable broth
- 1 can (13.5 ounces) full fat coconut milk
- ½ cup frozen green peas
- juice of ½ lime
For the Garnish
- Lime wedges
- Preheat the oven to 425 degrees F.
- Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
- Meanwhile, in a soup pot, sauté the diced onion in 3 tablespoons of water until tender, about 5 to 6 minutes. Add the garlic, ginger, and red bell pepper and sauté 2 minutes more. Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15 to 20 minutes.
- Add the green peas and lime juice and stir to combine.
- To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.