Creamy Coconut Ginger Candy Potato Soup

If you’re on the lookout for a hearty, nourishing, and flavorful soup, look no further than this Creamy Coconut Ginger Sweet Potato Soup with Chickpeas and Kale.

This vegan soup is not only incredibly satisfying but also loaded with wholesome ingredients that fuel your body and tantalize your taste buds.

Why You’ll Love This Sweet Potato Soup

This recipe combines the natural sweetness of sweet potatoes, the warming spice of ginger, the creamy richness of coconut milk, and the protein-packed goodness of chickpeas. Add in some nutrient-dense kale, and you’ve got yourself a balanced, delicious meal that’s perfect for a cozy lunch or dinner.

This soup comes together quickly and is made in one pot. It’s versatile, too—perfect for those following plant-based, gluten-free, or dairy-free diets. It’s also a great soup to eat when you aren’t feeling well.

With it’s vibrant colors and flavors it’s the ideal meal for colder months or anytime you are craving something nutritious and delicious! Plus, it’s perfect for meal prep! Make a big pot and eat all week or freeze for later!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Ginger: You need 1 tablespoon of freshly grated ginger, which is about a 1-inch piece of ginger. I like to keep store ginger in my freezer. You don’t need to peel it before freezing, and it grates much more easily when frozen (use a microplane), making it quick and convenient for cooking.
• Sweet Potatoes: You can use orange or white sweet potatoes, any variety will work! I like to peel them for this soup.
• Coconut Milk: I recommend using full-fat coconut milk in a can. Make sure you shake it up before using. If you prefer a lighter version, you can use light coconut milk, but the soup won’t be as creamy.
• Chickpeas: To keep the recipe super simple, I use canned chickpeas. Rinse and drain before using. If you don’t have chickpeas, white beans would be a good option.
• Kale: I like to add chopped kale for a boost of color and nutrients. Spinach is also a good option.
• Garnish: I like to top the soup with pepitas for a salty crunch and crushed red pepper flakes for a little kick. Cilantro, Thai basil, or a squeeze of lime juice would also be good.

How to Make Creamy Coconut Ginger Sweet Potato Soup

• Prepare the Base. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery and sauté for 5 minutes, or until the veggies are soft. Add the garlic and cook for 1 minute. Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.

• Cook the sweet potatoes. Add the sweet potatoes, broth, and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Cook on low until the sweet potatoes are soft and easily pierced with a fork.

• Add the chickpeas, coconut milk, and kale. Add the chickpeas, coconut milk, and kale to the pot and stir. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and season with additional salt and pepper, if necessary.
• Serve and garnish. Ladle the soup into bowls and garnish with pepitas and a sprinkle of crushed red pepper flakes for heat. Enjoy!

More Soup Recipes

MORE SOUP RECIPES!

Soup

Creamy Coconut Ginger Sweet Potato Soup

This Creamy Coconut Ginger Sweet Potato Soup is a vibrant, comforting blend of sweet potatoes, aromatic ginger, creamy coconut milk, protein-packed chickpeas, and nutrient-rich kale, offering a nourishing and flavorful bowl of goodness. Make a big pot, it’s perfect for meal prep and it freezes well too!

Cook ModePrevent your screen from going dark

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger, about 1-inch piece of ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Dash of crushed red pepper flakes
• 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
• 4 cups vegetable broth
• 15 oz can chickpeas, rinsed and drained
• 13.5 oz can full fat coconut milk
• 2 cups chopped kale, ribs removed
• Garnish: pepitas and crushed red pepper flakes, optional

• In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.

• Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.

• Add the sweet potatoes and stir to coat in the spices. Add the vegetable broth and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Simmer until the sweet potatoes are tender, about 25 to 30 minutes.

• Add the chickpeas, coconut milk, and kale to the pot and stir. Simmer for 3 to 5 minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.

• Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!

How to Store: store the soup in an airtight container in the fridge for up to 5 days. 
How to Freeze: let the soup cool and store in a freezer container for up to 3 months. 

Calories: 311kcal, Carbohydrates: 40g, Protein: 7g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 995mg, Potassium: 730mg, Fiber: 8g, Sugar: 7g, Vitamin A: 18836IU, Vitamin C: 13mg, Calcium: 102mg, Iron: 4mg

Keywords chickpeas, coconut milk, ginger, kale, sweet potato

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod