Curry Sweet Potato Soup

Cooking Time

20 minutes


4 bowls


1 tbls coconut oil

1 leek

1 celery stick

1/2 tsp granulated garlic (or 1 glove minced garlic)

1 tbls minced ginger

1 heaping tsp red curry paste

2 cups sweet potato (spiralized or chopped)

1/2 tsp harissa powder (or a few shakes of cayenne pepper)

2 cups water

2 cup coconut milk

1 cup cooked chickpeas

1 lime, cut into 4 wedges

salt and pepper to taste


Melt the oil over medium heat, add in the chopped leek and celery.  Cook until the leeks begin to get golden brown on the edges, tossing often.

Add in the garlic, ginger and red curry paste- stir and cook for about 1 minute.

Add in the sweet potato, harissa or cayenne, again stirring to coat well.  The pan should be quite dry at this stage. Deglaze with 1 cup of water. Add in the remaining water, coconut milk and the chickpeas. Stir until well combined, cover and simmer 5 minutes.

Add salt and pepper to taste. 

Serve with a big squeeze of lime for freshness.


This is a simple, satisfying soup that offers good fats, carbs and protein. Add in cooked chicken, turkey or shrimp to really up the protein amount.