Coconut Curry Soup w/ Sweet Potato Noodles – This flavorful soup can be made in just about 30 minutes! And how cute are those “noodles?!”
Is it freezing in your neck of the woods? It seems like the entire U.S. had a major cold front happening last week. If that doesn’t send you running for the soup bowl, I don’t know what will. This comforting, spicy soup will warm you from the inside out. And it’ll make your darn happy too – just look at those beautiful colors! Plus, we’re putting sweet potato noodles in it – super fun to make, super delicious to eat!
Quick and Easy
I’ll be honest, my kids aren’t the biggest fans of curry. And this might be the first time, I’ve posted something on the blog that they haven’t happily eaten. In fact, I didn’t even have them try this. I love this Coconut Curry Soup so much, I’m keeping it all to myself – and maybe I’ll let hubby have a bowl too, if he’s lucky. The good news is that this soup is so quick and easy – just about 30 minutes – you can easily whip it up for yourself at lunchtime while the kids are at school (which is what I did!). Or for a fast weeknight dinner for yourself when your kids are begging for PB&J’s. Or maybe your kids actually like curry and in that case, you’ve got an easy dinner for everyone!
Sweet Potato Noodles
I am infatuated with my new spiralizer! I first told you about it when I made my Stir Fry Zucchini Noodles. I have so many ideas in my head about other recipes I want to make using spiralized veggies, but sweet potato noodles were first on my list! I thought they would be perfect in a curried soup – and I was right!!
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. They contain plenty of antioxidants and have anti-inflammatory properties.
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 I did take leftover noodles and crisp them up in the oven later for the kids…tossed them with a drizzle of olive oil and baked them about 5-10 more minutes, stirring halfway through. The kids gobbled them up and thought they were super fun to eat!
Coconut Curry Soup w/ Sweet Potato Noodles
I hope you love this Coconut Curry Soup w/ Sweet Potato Noodles as much as I do! After you try it, please come back and leave me a comment below with your feedback. Please also share with your friends and family on social media. Tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Yields 4 servings
10 minPrep Time
22 minCook Time
32 minTotal Time
- 1 large sweet potato, spiralized
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 red bell pepper, cut into thin strips
- 2 tbsp yellow curry powder (I used Trader Joe's brand, but use your favorite)
- 3 cups low-sodium vegetable broth
- 1 13.5 oz can coconut milk (I used full fat, but lite would work too)
- 1/2 cup frozen green peas
- juice of 1/2 lime
- 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 tbsp of water until tender, about 5-6 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 15-20 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.
I use the Paderno Spiralizer Pro - 4 blade to spiralize my sweet potato.
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