A Pot Full of Sunshine
This soup is like a hug from the inside. It’s my sweet potato chickpea coconut soup. The colors make me so happy. You get orange sweet potatoes and bright red peppers. Doesn’tt that smell amazing when they start to cook?
This is a very healthy plant-based soup. It is packed with good things for your body. The sweet potatoes and chickpeas keep you feeling full and happy. That’s why this matters. Good food should make you feel strong.
The Magic in Your Pantry
I love a canned chickpea recipe. It makes dinner so fast. You just rinse them and they’re ready. This whole pot is a vegetarian weeknight meal hero. It comes together in about 30 minutes.
One secret is the Thai red curry paste. It adds so much flavor without work. *Fun fact:* This paste is a mix of chilies, garlic, and lemongrass. It makes this easy coconut soup taste like it cooked all day. What’s your favorite “shortcut” ingredient?
Why We Stir in the Green
At the very end, we add lots of spinach. It wilts right down into the hot soup. You get a nutritious soup with spinach in every bite. I still laugh at how my grandson used to pick out greens. Now he loves this soup.
Adding greens last is a good trick. It keeps their bright color and vitamins. That’s another reason why this matters. Cooking smart keeps the good stuff in your food. This makes it a truly high fiber soup recipe.
Make It Your Own
This is a wonderful gluten free dinner. The bowl is complete with the brown rice right in it. But you can change it up. Try quinoa instead of rice. Or use kale instead of spinach.
The toppings are the best part. I love crunchy peanuts and creamy avocado. The lime zest makes everything taste fresh. Do you like cilantro? It adds a nice herby pop. What topping would you try first?
Simple Food, Happy Heart
This vegan soup recipe is more than just food. It’s a pot of comfort. It’s creamy from the coconut milk but has no dairy. It’s filling from the beans and rice. Every spoonful is warm and kind.
I believe a good soup can fix a lot. It brings people to the table. It makes your kitchen smell wonderful. Have you cooked a soup that became your family’s favorite? I would love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 1 tablespoon | |
| Sweet potato | 1 medium | Cut into ½-inch dice |
| Red bell pepper | 1 | Cut into ½-inch dice |
| Thai red curry paste | 3 tablespoons | |
| Fresh ginger | 1 tablespoon | Grated |
| Garlic | 1 large clove | Minced |
| Vegetable broth | 2 cups | |
| Light coconut milk | 13.5-ounce can | |
| Chickpeas | 15-ounce can | Drained and rinsed |
| Baby spinach | 4 cups | Packed |
| Brown rice | 1 cup | Cooked |
| Lime | 1 | Juice and zest |
| Optional toppings: Chopped fresh cilantro, diced avocado, chopped peanuts | ||
Instructions
Step 1: Warm your oil in a big pot. Add your sweet potato and bell pepper. Cook them until they smell sweet and look soft. I love this part. Doesn’t that smell amazing? (Tip: Cut your potato small so it cooks fast!)
Step 2: Now, stir in the Thai red curry paste, ginger, and garlic. Cook for just one minute. It will become so fragrant. This makes your vegan soup recipe magical. What’s your favorite soup smell? Share below!
Step 3: Pour in the broth and light coconut milk. Add the canned chickpeas too. Bring it all to a gentle boil. Then, let it simmer until the veggies are tender. This healthy plant-based soup is coming together!
Step 4: Time for the final stir! Add the spinach, brown rice, and lime. Watch the spinach wilt right in. Your nutritious soup with spinach is ready. (Always add lime juice last for the brightest flavor).
Creative Twists
Swap brown rice for quinoa. It adds extra protein to this gluten free dinner. Use butternut squash instead of sweet potato. Another cozy base for your easy coconut soup. Add a spoon of peanut butter with the curry paste. It makes this Thai red curry soup extra creamy and rich. Which one would you try first? Comment below!Serving & Pairing Ideas
Ladle this sweet potato chickpea coconut soup into big bowls. Top it with diced avocado and chopped peanuts for crunch. A side of warm, crusty bread is perfect for dipping. This high fiber soup recipe is a complete vegetarian weeknight meal. It’s so filling and good for you. Which would you choose tonight?
Keeping Your Cozy Chowder Perfect
Let’s talk about storing this sweet potato chickpea coconut soup. It keeps beautifully. Let the soup cool first. Then pop it in the fridge for up to four days. The flavors get even friendlier overnight. You can also freeze it for a future busy night. I use old yogurt containers. They are the perfect single-serving size.
I remember my first time freezing soup. I used a glass jar. It cracked in the freezer. What a mess. Now I only use plastic or special freezer bags. This vegan soup recipe is a great one for batch cooking. Making a double batch saves so much time. It means a healthy plant-based soup is always ready for you.
Batch cooking matters. It turns a hectic Wednesday into a calm one. You just reheat and relax. To reheat, warm it gently on the stove. Add a splash of broth if it gets too thick. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Hiccups
Even easy coconut soup can have little issues. Do not worry. The fixes are simple. First, if your Thai red curry soup is too spicy, add more coconut milk. It will calm the heat right down. Second, if the soup seems too thin, let it simmer a bit longer. The extra cooking thickens it nicely.
Third, if your spinach looks sad, add it at the very end. I once added spinach too early. It turned a funny color. Wilting it just before serving keeps it bright and green. Getting these small things right builds your cooking confidence. It also makes the flavor of your high fiber soup recipe just perfect.
Why does this matter? Confidence lets you cook without fear. Perfect flavor makes every spoonful a joy. Which of these problems have you run into before?
Your Quick Questions, Answered
What toppings go well with sweet potatoes?
For this gluten free dinner, try chopped cilantro. It adds a fresh, herby pop. Diced avocado makes it creamy. Chopped peanuts give a lovely crunch. A squeeze of lime juice brightens everything up. These toppings turn your vegetarian weeknight meal into something special. They add different textures and flavors with very little work.
What goes well with creamy potato soup?
A hearty bread is perfect for dipping. A simple green salad on the side is great too. For this nutritious soup with spinach, keep sides light. The soup is already a full meal. A side salad adds a crisp, fresh contrast. It makes the whole plate feel balanced and complete.
What’s a good topping for sweet potatoes?
For a baked sweet potato, try a sprinkle of cinnamon. A dollop of Greek yogurt is tasty too. For our canned chickpea recipe, use the suggested toppings. They are designed to complement the Thai flavors. The peanuts and cilantro work together beautifully. They make each bite interesting and delicious.
What to pair with sweet potato soup?
This soup is a full meal on its own. It has veggies, chickpeas, and rice. But a slice of crusty bread is always welcome. It is perfect for scooping up the last delicious drops. A simple cucumber salad would also be a refreshing partner on a warm day.
What’s a good topping for sweet potatoes?
Beyond this soup, try a drizzle of tahini. A sprinkle of toasted pumpkin seeds is also wonderful. For a sweet twist, a little maple syrup is classic. *Fun fact: Sweet potatoes are not related to regular potatoes. They are from the morning glory family!* Toppings let you customize to your own taste.
What toppings go best on a sweet potato?
The best toppings add contrast. Think creamy avocado or crunchy nuts. Fresh herbs like cilantro are always a winner. For this specific soup, all the optional toppings are excellent. They turn the easy coconut soup into a restaurant-worthy bowl. Which tip will you try first?
Wrapping Up Your Cozy Cooking Day
I hope you love making this chowder as much as I do. It fills your kitchen with the best smells. It fills your belly with good, warm food. This recipe is a friend you can count on any night of the week. I would love to hear about your cooking adventure.
Tell me all about it in the comments. Did your family enjoy it? Did you pick a favorite topping? Your stories are my favorite thing to read. Have you tried this recipe?
Happy cooking!
—Marina Caldwell
Creamy Coconut Sweet Potato Chowder
Description
A rich and comforting vegan chowder with sweet potatoes, chickpeas, and spinach in a creamy coconut red curry broth.
Ingredients
Instructions
- Heat the oil in a Dutch oven or medium-size saucepan over medium heat. Add the sweet potato and bell pepper and cook, stirring frequently, until softened and caramelized, 8 to 10 minutes.
- Add the red curry paste, ginger, and garlic, and cook until fragrant, about 1 minute.
- Stir in the broth, coconut milk, and chickpeas. Raise the heat to medium high, cover and bring to a boil. Remove the cover, reduce the heat, and maintain at a simmer until the vegetables are completely soft, another 4 to 5 minutes.
- Stir in the spinach, rice, lime zest, and lime juice until the spinach wilts, about 1 minute. Season with salt and pepper to taste.
- Serve in individual bowls and garnish with optional toppings.
Notes
- For a spicier chowder, add a pinch of red pepper flakes with the curry paste. The rice can be omitted for a lower-carb option, or substitute with quinoa.