clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fall Sweet Potato Kale Coconut Curry Soup on a bowl with a spoon

Fall Sweet Potato Kale Coconut Curry Soup

  • Author: Chef Ani
  • Yield: Serves 4


  • 1 tablespoon oil
  • 1 onion, sliced
  • 2 teaspoons ginger, minced or grated
  • 6 fresh shiitake mushrooms, sliced
  • 2 sweet potato, halved and sliced
  • 6 Brussel Sprouts (optional) (quartered)
  • 4 cups vegetable broth
  • 3 tablespoons red curry paste (Thai Kitchen Brand)
  • 3 tablespoons Bragg liquid aminos
  • 1 tablespoons Better-Than-Bouillon
  • 3 tablespoons tomato paste
  • 1 can full fat coconut milk (I use Thai Kitchen Brand)
  • 2 large kale leaf
  • 1 block firm tofu
  • 2 teaspoons maple syrup or agave nectar
  • 2 teaspoons fresh lemon juice


  • In a medium saucepan, sauté onion in the oil for a couple of minutes.
  • Add the minced fresh ginger and the sliced Shiitake mushrooms.
  • Sauté for a couple of minutes.
  • Next, add the vegetable stock.
  • Add the sliced sweet potatoes and Brussel sprouts, curry paste, tomato paste, Braggs, Better- Than-Bouillon, and bring to a boil.
  • Add lid to pot. Let simmer for 5-10 minutes, until vegetables are fork tender, but still firm.
  • Add the coconut milk. Bring to a simmer.
  • Add kale and let it boil down for a minute. Stir to combine.
  • Next add tofu. Let simmer for a couple of minutes without lid.
  • Finish the dish with a touch of maple and fresh lemon juice.