Sweet Potato & Chicken Coconut Curry Soup
Made with real, nourishing ingredients, this Sweet Potato & Chicken Coconut Curry Soup is both wholesome and incredibly satisfying. Creamy, comforting, and naturally gluten- and dairy-free — it checks all the boxes.
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.
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