Sometimes you just want something warm, cozy, and nourishing — and this Sweet Potato & Chicken Coconut Curry Soup checks all the boxes. It’s hearty enough for dinner, packed with protein, and made with feel-good ingredients that come together in one pot. My family loves it, and it’s one of those soups that somehow tastes even better the next day.
Some recipes are born out of pure necessity, and this Sweet Potato & Chicken Coconut Curry Soup is one of them. After a stretch of heavier eating, I was craving something cozy and nourishing — the kind of meal that feels like a reset without feeling like a “reset.” I wanted warmth, protein, anti-inflammatory ingredients, and something that actually tasted good enough to crave again the next day.
This soup quickly became that for me. It’s comforting in the way only a bowl of homemade soup can be, but still bright and flavorful enough to feel energizing. It fills you up, fuels you well, and somehow manages to feel both indulgent and nourishing at the same time. It’s one of those recipes I come back to when I want to take care of myself with real ingredients and zero fuss.
ingredients you’ll need for this sweet potato & chicken coconut curry soup:
- Oil- just a splash for sautéing
- Chicken breasts- I love to throw mine in the crockpot the morning of. I have found this makes the most tender, pull-apart chicken. If you’re in a pinch, grab a rotisserie chicken!
- Carrots- these add nutrition & heartiness to the soup, without the heaviness. Did you know carrots offer a myriad of health benefits including skin health, eye health, immune support and so much more!
- Onion– my favorite onion for sautéing are yellow onions. They offer the perfect balance of sweet & savory.
- Garlic– not only does this add tons of flavor, but it also offers antioxidants, supports your immune system, is gut-friendly and an anti-inflammatory
- Coconut milk– when making a meal dairy-free but wanting to add creaminess, a can of coconut milk is a go-to! I prefer light, but if you want your soup extra creamy, grab the full fat.
- Chicken bone broth– not only does this add roughly 40 grams of protein, it’s an anti-inflammatory, promotes gut health, and immune support
- Sweet Potato– adds heartiness, nutritional value & will help thicken the sauce once blended
- Lime– a little acidity to balance the sweetness from the sweet potatoes & carrots
- Curry Powder
- Red Pepper Flakes– love the spice, but if you prefer
- Salt & Pepper
- Cilantro
why I love this recipe
I love this recipe because it’s just what I want on a weeknight—especially after a weekend of over-indulging 😉 It is cozy, satisfying, and actually nourishing. The flavors are comforting but still light, and it comes together without any stress.
As someone who once ate foods based on if they were low-fat, low-carb, low-calorie, I have found that the meals I actually crave—and feel the best eating—are the ones that are full of real, nourishing ingredients. This soup hits that perfect balance: comforting, flavorful, and satisfying, without ever feeling heavy or restrictive.
And it’s packed with fiber! Between the sweet potatoes & veggies, this sweet potato & chicken coconut curry soup helps keep digestion on track, supports steady energy, and leaves you feeling full and satisfied. It’s the kind of comfort food that actually does good for your body while tasting indulgent.
step-by-step
- Heat a large pot over medium heat and drizzle with oil. Add the carrots, onion, and garlic, and cook for 3–5 minutes until softened and fragrant.
- Pour in the coconut milk, bone broth, and sweet potatoes. If using raw chicken breasts, add them to the pot, bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked. Remove the chicken, shred, and set aside.
- Once the sweet potatoes are fork-tender, scoop out about ½ cup of the sweet potatoes and carrots along with some broth and blend until smooth. Stir the puree back into the soup to create a creamy base.
- Add the shredded chicken (or rotisserie chicken), seasonings, lime juice, and cilantro. Stir to combine, simmer a few more minutes, then taste and adjust seasoning as needed before serving.
for a step-by-step video tutorial of this sweet potato & chicken coconut curry soup, check out my Instagram
pro tips💡
- Short on time? Grab a rotisserie chicken, pre-cut sweet potatoes and carrots.
- Make this in the crockpot! Here’s how:
- Follow Step 1, then add everything to a crockpot. Set on high for 4 hours, or low for 8 hours. Before serving, remove and shred chicken breasts, then add back into the crockpot
- Not a fan of sweet potatoes? Replace the sweet potatoes with russet potatoes (peeled & diced) or butternut squash (peeled, seeds removed & diced)
- For extra protein, make sure you’re using bone broth—this will add 36 grams protein to your soup!
Sweet Potato & Chicken Coconut Curry Soup
Ingredients
- 1 tablespoon oil
- 2 chicken breasts cooked & shredded (or 1 rotisserie chicken)
- 4 carrots peeled & sliced
- 1 medium-sized yellow onion chopped
- 3 garlic cloves chopped
- 1 15 oz can light coconut milk
- 32 oz chicken bone broth
- 1 large sweet potato peeled & diced
- 1 lime juiced
- 1 tablespoon curry powder
- 1 teaspoon red pepper flakes
- Salt & pepper to taste
- 2 tablespoons chopped cilantro
Instructions
- Heat a large pot over medium heat and drizzle with oil. Add the carrots, onion, and garlic. Sauté until softened, about 3–5 minutes.
- Pour in the coconut milk, bone broth, and sweet potatoes. If using raw chicken breasts, add them to the pot as well. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is cooked through. Remove the chicken, shred it, and set aside.
- Once the sweet potatoes are tender, scoop out about ½ cup of the sweet potatoes and carrots along with some broth. Blend until smooth, then stir the puree back into the soup to help thicken it.
- Add the shredded chicken back to the pot along with the seasonings, lime juice, and cilantro. Stir to combine and adjust seasoning to taste.
