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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

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4.50 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 10 –11 cups (6 servings)
Category Soup
Author Lauren Grant

Description

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.

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Ingredients

  • 8 ounces ground pork
  • 1 large yellow onion, chopped (~2 cups)
  • kosher salt
  • 4 large cloves garlic, chopped
  • 1/4 cup curry powder
  • 1 teaspoon red-pepper flakes + 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
  • 1 bunch Tuscan kale or Swiss chard, stems removed, torn into bite-size pieces (7–8 cups)
  • 1 (15-ounce) can chickpeas, drained and rinsed

Optional toppings:

  • Yogurt
  • Cilantro
  • Lime wedges

Instructions

  • Cook pork in a large pot or Dutch oven over medium heat, breaking up into chunks with a wooden spoon, until cooked through, about 5 minutes. Transfer pork to a bowl; reserve drippings in pot. Drippings should measure about 1 tablespoon, if not, add a splash of oil.
    ground pork cooked in a dutch oven pot
  • Heat drippings over medium. Add onion and 2 teaspoons kosher salt; cook 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
  • Stir in sweet potatoes then add coconut milk and 3 cups water; bring to a boil over high, then reduce to a simmer and cook until potatoes are nearly tender, 8–10 minutes.
    diced sweet potatoes added to a pot with cooked onions and yellow spices
  • Stir in kale, chickpeas and reserved pork; cook until warmed through and kale has wilted, about 2 minutes. Season with additional salt and red pepper flakes to taste.
    chickpeas, kale, and cooked ground pork added to a large Dutch oven
  • Top servings with yogurt, cilantro and additional red pepper flakes.

Notes

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.

Nutrition

Calories: 545kcalCarbohydrates: 54gProtein: 33gFat: 22gSaturated Fat: 8gCholesterol: 100mgSodium: 1850mgFiber: 8gSugar: 7.5g
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