Fall Sweet Potato Kale Coconut Curry Soup

Fall Sweet Potato Kale Coconut Curry Soup on a bowl with a spoon


  • 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.
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