Coconut-Curry Sweet Potato Soup
A creamy, nutrient-dense soup with turmeric and omega-3-rich coconut milk. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 40 minutes, pairs sweet potatoes, coconut milk (canned, full fat), coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and diced sweet potatoes
- 1 can (13.5 oz) coconut milk (canned, full fat)
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 3 cloves, minced garlic
- 2 cups, stems removed and chopped kale
- 1/2 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add garlic and curry paste, sauté for 1 minute until fragrant and aromatic.
- Step 2: Stir in sweet potatoes, turmeric, and 2 cups water. Bring to a simmer, then cover and cook for 15 minutes until potatoes are fork-tender.
- Step 3: Remove from heat, add coconut milk and kale. Stir until kale wilts and soup is heated through (about 2 minutes). Season with salt and serve immediately.
