Curried Sweet Potato Soup - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

The mild curried soup will leave you craving leftovers. For the best texture, store the leftover chickpeas in an airtight container separately from the soup.


  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 large sweet potato, cubed
  • 3 tablespoons yellow curry powder, divided
  • 3/4 teaspoon chipotle powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 cups light, unsweetened coconut milk
  • 1 15oz can no-salt-added chickpeas
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon powdered ginger


  1. Preheat oven to 400 Degrees Fahrenheit. Toss chickpeas with 2 tablespoons of the olive oil, 1 tablespoon curry powder, garlic powder, ginger, 1/4 teaspoon chipotle powder and a pinch of the salt.
  2. Spread evenly on a baking sheet and bake 30 minutes.
  3. In a large pot, heat the remaining oil. Sweat the onions and garlic. When soft, add sweet potatoes and remaining spices.
  4. After 5 minutes, cover with coconut milk and simmer until sweet potatoes are tender.
  5. Garnish with toasted chickpeas and serve warm.
Nutritional analysis per serving: Calories 375; Total Fat 24.5g (32% Daily Value); Saturated Fat 12g (60% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 360mg (16% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 9g (32% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 8% DV; Molybdenum 110% DV; Manganese 60% DV; Copper 45% DV.
Recipe by Guiding Stars at
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