This vibrant coconut curry soup with sweet potato “noodles” is ready in about 30 minutes. The spiralized sweet potatoes add a fun texture that makes this dish a cozy, satisfying meal any night of the week.
I love a hearty bowl of soup during cold months, though I enjoy soup year-round. A deeply flavored, warming soup like this one comforts and satisfies—and it happens to be nutritious and beautiful on the plate.
Ingredient notes
Aromatics — This recipe begins with a flavorful base of sautéed onion, garlic, and fresh ginger.
Curry powder — Yellow curry powder gives the soup its bright, golden color and warm flavor.
Liquid — A mix of vegetable broth and full-fat coconut milk creates a rich, creamy broth. Red bell pepper, green peas, and the sweet potato noodles add texture and color.
Full-fat coconut milk provides a creamy dairy-free alternative to cream or half-and-half and pairs beautifully with curry spices. If you prefer a lighter texture, lite coconut milk is thinner and milder in coconut flavor.
Vegetables — Red bell pepper and frozen green peas contribute natural sweetness and balance the savory broth. Any bell pepper color will work, though red adds a nice visual pop.
Sweet potato — Sweet potatoes are nutrient-dense, high in vitamins A and C, B vitamins, potassium, and fiber. For this recipe, spiralize a large sweet potato after peeling and trimming both ends so it fits the spiralizer easily. If the sweet potato is irregular or large, cut it in half and spiralize each half. Long noodles can be trimmed with a knife or kitchen scissors if you prefer shorter pieces for soup.
Roasting the spiralized sweet potato noodles at 425°F for about 10 minutes yields an al dente texture—tender but not mushy. If you have leftovers, toss them with a little olive oil and bake 5–10 more minutes, stirring halfway through, for crispy snackable noodles kids often love.
If you don’t own a spiralizer, dice the sweet potato into bite-sized pieces and add them to the pot with the bell pepper, simmering until tender.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for 4–5 days. Freezing is possible but not ideal: coconut milk can separate and turn grainy after thawing. If this happens, reheat the soup, remove the vegetables, blend the liquid until smooth with an immersion blender or regular blender, then return the vegetables to the pot.
FAQs
Yellow curry powder is generally mild and slightly sweet. Turmeric provides the characteristic color, and blends often include coriander, cumin, cinnamon, black pepper, and ginger. Some brands add chili, so check ingredients if you want minimal heat.
Coconut milk tames chile heat and creates a creamy, smooth broth, balancing spices and enriching texture.
Coconut water is much thinner and lacks the creamy body coconut milk provides, so it’s not a good substitute in this soup.
More vegan curry recipes
- Thai Sweet Potato Curry
- Green Curry Vegetables
- Red Curry Thai Noodle Soup
- Curried Tofu Salad
- Quinoa Bowls with Cashew Curry Sauce
I hope you enjoy this recipe! If you try it, please rate it and leave a comment with your feedback. For more easy family-friendly recipes, check out Jenn Sebestyen’s cookbook, The Meatless Monday Family Cookbook.
Coconut Curry Soup w/ Sweet Potato Noodles
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Recommended Equipment
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Spiralizer (optional)
Ingredients
For the Coconut Curry Soup
- 1 large sweet potato spiralized
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 red bell pepper cut into thin strips
- 2 tablespoons yellow curry powder
- 3 cups low-sodium vegetable broth
- 1 can (13.5 ounces) full fat coconut milk
- ½ cup frozen green peas
- juice of ½ lime
For the Garnish
- Lime wedges
- Cilantro
Instructions
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Preheat the oven to 425°F (220°C).
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Spread the spiralized sweet potato noodles in a single layer on a rimmed baking sheet and bake 10 minutes.
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Meanwhile, in a soup pot, sauté the diced onion in about 3 tablespoons water until tender, 5–6 minutes. Add the garlic, ginger, and red bell pepper and sauté 2 more minutes. Stir in the curry powder, then add the vegetable broth and coconut milk. Simmer over medium heat 15–20 minutes.
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Add the frozen peas and the lime juice, stirring to combine. Adjust seasoning if needed.
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To serve, ladle soup into bowls and top each portion with the roasted sweet potato noodles, extra lime wedges, and a sprinkle of chopped cilantro if desired.
Nutrition
Nutrition values are estimates only and may vary. Please verify with your own calculations if needed.