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shallow white bowl set on a dark blue plate filled with a yellow-colored curry soup with chunks of sweet potato, kale, ground pork and chickpeas. topped with cilantro, yogurt, and red pepper flakes.

Coconut Curry Sweet Potato Kale Soup

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1011 cups (6 servings) 1x
  • Category: Soup
  • Method: Stove top
  • Diet: Gluten Free


Creamy, cozy and loaded with flavor, this Coconut Curry Sweet Potato Soup is the ultimate weeknight dinner for cold weather. Even better, it’s ready in just 30 ingredients with a humble list of ingredients.


  • 8 ounces ground pork
  • 1 large yellow onion, chopped
  • kosher salt
  • 4 large cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 1 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks (about 5 cups)
  • 2 (15-ounce) cans full-fat coconut milk or 3 ½ cups whole milk or half-and-half
  • 1 bunch Tuscan kale, Swiss chard or collard greens, stems removed, torn into bite-size pieces (about 9 cups)
  • 1 (15-ounce) can chickpeas, drained and rinsed

Optional toppings:

  • Yogurt
  • Cilantro
  • Lime wedges


  1. Cook pork in a large pot or Dutch oven over medium heat until crumbled and cooked through, about 5 minutes. Transfer pork to a bowl; reserve drippings in pot. (If drippings don’t measure about 1 tablespoon, add a bit of olive or coconut oil).ground pork cooked in a dutch oven pot
  2. Heat drippings over medium heat. Add onion and 1 teaspoon kosher salt; cook over medium until softened and translucent, 5–8 minutes. Stir in garlic, curry powder and pepper flakes; cook 1 minute.onions cooked with yellow spices in a dutch oven pot
  3. Stir in sweet potatoes and cook 2 minutes. Add coconut milk and 3 cups water; bring to a boil over high heat, then reduce to a simmer over medium and cook until potatoes are nearly tender, 8–10 minutes.diced sweet potatoes added to a pot with cooked onions and yellow spices
  4. Stir in Swiss chard, chickpeas and reserved pork; cook until warmed through, about 2 minutes. Season with salt and red pepper flakes to taste.
    chickpeas, kale, and cooked ground pork added to a large Dutch oven
  5. Top servings with yogurt, cilantro and additional red pepper flakes, optional.


Coconut milk: I have not tested this with light coconut milk, it will be less creamy but should work just fine. For a lighter yet still very creamy option, use 1 can coconut milk and 1 ¾ cups whole milk.

If you have chicken stock and want to use it, go ahead! Use it in place of the water.


  • Serving Size: scant 2 cups
  • Calories: 545
  • Sugar: 7.5g
  • Sodium: 1850
  • Fat: 22g
  • Saturated Fat: 8g
  • Carbohydrates: 54g
  • Fiber: 8g
  • Protein: 33g
  • Cholesterol: 100mg

Keywords: Sweet potato kale soup, Coconut curry soup, curry soup, Sweet potato curry soup

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