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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!
Ingredient notes
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.
Storage/Freezing
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.
FAQs
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.
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Coconut Curry Soup w/ Sweet Potato Noodles
Recommended Equipment
Ingredients
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
- Cilantro
Instructions
- 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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Laura says
I made this soup tonight after two weeks of feasting! This was the perfect dinner to reset our eating, especially on a record-setting cold night in Illinois! I added zucchini slices and chopped spinach, too. Thank you for sharing this fantastic, and beautiful, recipe! We did not feel deprived because of its colorful and aromatic essence–it felt like we were continue the feast with a party in a bowl! Thank you! Happy new year!
Jenn S. says
Thank you so much, Laura! I’m so happy to hear you loved it! I indulged a bit too much last month, too, and have been “cleansing” this week as well. And I’m in Illinois too, so I feel your pain about the cold. This weather is crazy! And I have to stand at a bus stop again tomorrow with my kids. Eeek!
Naomi says
This recipe was so delicious! When I was shopping for ingredients, the market had fresh, local oyster mushrooms, so I added them to the soup. I also used about a tablespoon of fresh minced turmeric when I added the ginger. My whole family loved it, we will definitely make it again!
Jenn S. says
Hi, Naomi! I’m so happy to hear you all loved it! Mushrooms sound like a great addition – especially locally grown fresh ones! I really appreciate you stopping by with your feedback! Have a great week!
Albert Trotter says
i have made this last night and its taste was actually very yummy..my whole family liked it a lot..it was delicious and healthy too..but my soup was a bit thick ..and it was becoming more thick with time..what could be the reason????
Jenn S. says
Hi, Albert. Thanks for stopping by! I’m glad you enjoyed the flavor. Was it thick after putting leftovers in the fridge or right away? If it was thick after being in the fridge, I’m thinking maybe it was the coconut milk, as it does thicken up in the fridge…although this didn’t happen to my soup…but maybe your fridge is colder than mine? Other than that, I’m not sure as it should be relatively thin. You can certainly add more vegetable broth to make it to your desired consistency.
Ginny McMeans says
What a great idea adding sweet potato noodles to this soup. The recipe sounds delicious!
Jenn S. says
Thanks, Ginny! They make slurping up this soup so fun!
The Vegan 8 says
Ok, I swear I already commented on this but apparently I’m going crazy because I don’t see my comment! Anyways, haha, I love the soup! I eat curry 2-3 times a week and I love rich curry flavors and creamy soups. I love the beautiful color of your soup. I make a sweet potato curry soup as well, but it’s just chunks of sweet potato, so not nearly as pretty as your sweet potato noodles!
Jenn S. says
I do that all the time! I think sometimes I comment on an FB post and then I go to comment on the actual post and think…did I already say this? HaHa! Either way, thank you!! I thought it turned out beautiful too! We do eat with our eyes first. Curry rocks! Thanks, Brandi!
Linda - Veganosity says
Lucky you that your kids don’t like curry, I’d keep it all to myself even if they did-haha! Looks delicious.
Jenn S. says
I think I might too! I can’t get enough. Thanks, Linda!
Sarah says
My kids actually are *those* kids who do like curry! I bet they would like this with the sweet potato noodles!
Jenn S. says
Oh, that’s awesome! I hope you all love this!! Thanks, Sarah!
Julie says
Hi Jenn! This soup is dreamy! I love all the fresh color in it. Can’t wait to give it a try!
Jenn S. says
Thank you, Julie! It’s definitely a beauty! And delicious too. I hope you love it!
Melissa | Vegan Huggs says
This soup not only looks delicious, it’s so gorgeous! I love all the color in it. Especially, the spiralized sweet potatoes. I don’t think my son would be a fan either, but then there would be more for me 😉
Jenn S. says
Exactly! This soup is ALL for us!! 🙂 Thanks, Melissa!