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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.
Maria says
I tried making a green curry dish the other week and it did not come out like this! Can’t wait to try this recipe 🙂
Jenn S. says
Yeah, there are so many different versions of curry. I hope you love this one! Thanks, Maria!
Emily says
This looks so bright and refreshing!! I haven’t made sweet potato noodles yet but I can’t wait to try with this recipe!
Jenn S. says
Thank you, Emily! I actually found the sweet potato noodles even easier to make than zoodles…I think because it’s sturdier. You gotta try it! 🙂
Megan says
What a great soup to get your daily veggies in! I am excited to try this soup! I have been on the hunt for something new and delicious!
Jenn S. says
I hope you love it! Thanks, Megan!
Sarah says
I love this and sweet potato noodles!! My favorite way to eat them is in a pad thai, so good! I never thought to add them to soup though, great idea I need to try!
Jenn S. says
Pad Thai is a great idea!! Yum! Thanks, Sarah!
Mary Ellen - VNutrition says
I saw this on Instagram last night and thought it looked delicious! Love how you used sweet potato noodles!
Jenn S. says
Thank you, Mary Ellen! The “noodles” are so fun!
Mel says
I love my spiralizer too, although it’s been little too loved and kind of needs replacing. Your soup looks gorgeous. Such beautiful colours and flavours going on there :O)
Jenn S. says
Time for a new one! They are quite inexpensive as far as kitchen gadgets go!
Sophia | Veggies Don't Bite says
I’m not much of a curry fan but I LOVE the coconut milk and lime combo in soups. So flavorful and perfect for those cold nights! Nice job getting all those veggies in too.
Jenn S. says
Mo’ veggies, mo’ better! LOL! Thanks, Sophia!
Sophia | Veggies Don't Bite says
I literally just laughed out loud. LMAO
Jenn S. says
LOL!! Glad you got it! 🙂
Ceara says
I am loving the bright yellow colour of this soup!! So perfect for the cold winter weather. 🙂
Jessica- Nutritioulicious says
This looks just divine! The sweet potato noodles are genius!
Jenn S. says
Thank you, Jessica!
Alisa Fleming says
I feel like the last person without a spiralizer 🙂 I love that you used the noodles almost as a garnish rather than a full dish!
Jenn S. says
Thanks, Alisa! I had wanted one for so long and asked for one for my birthday last year. My mom gave me money to pick one out since she didn’t know which one to get. I finally got around to buying one in October I think. They aren’t even expensive and it’s so worth it! I think you’d love it!
Dianne's Vegan Kitchen says
I love those noodles! I’ve never spiraled sweet potato before. I need to try it!
Jenn S. says
You definitely do need to try it! Thanks, Dianne!
Taylor Kiser says
Wow, talk about a gorgeous bowl of soup – the colors are so pretty! I’m ready to dig into this for dinner! So much wonderful flavor going on!
Jenn S. says
Thank you, Taylor! I’ve really been enjoying it!
Amy Katz from Veggies Save The Day says
I can’t wait to try your recipe, Jenn! I love all these ingredients, and I have a spiralizer!
Jenn S. says
Spiralizers are so fun! I’m spiralizing everything these days! 🙂 Thanks, Amy!
Becky Striepe says
Oh my gosh – loving everything about this recipe! Curry soups are the best!
Jenn S. says
Thank you! I’m kind of obsessed with it! The perfect comforting soup for this cold blustery weather.
Sonali- The Foodie Physician says
The base of the soup looks amazing on it’s own, and then you went and added those Sweet Potato Noodles…brilliant!!
Jenn S. says
It IS good all on it’s own…but so much more fun with the “noodles!” Thanks, Sonali!