Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.
Can we talk for a second about trying to make curry soup look pretty? I mean, it’s YELLOW and the sweet potatoes I used were yellow. Side note: I totally prefer the lighter colored sweet potatoes, you? The first time I used them I thought they were mislabeled because for most of my life I knew nothing about vegetables. Anyway, I love them, and I think they are sweeter and softer than the orange ones.
Oh, and ummm cooked kale? The ugliest. If this soup weren’t so freaking delicious, I would have said F it, called it quits, and just pouted while sadly eating straight from the crockpot. Seriously, it’s super fun to live with a food blogger who gets super grouchy when things don’t go her way. The other night I had a melt down because I took like 5 zillion pictures of steam coming off my mac & cheese only to realize the wine glass I had set in the background was still empty. Life is hard sometimes.
Anyway, this soup was totally worth it, pretty or not. With the bold curry flavor, the creamy coconut milk and my very favorite food (sweet potatoes, in case you’re new here), you really can’t go wrong. The chicken cooks up perfectly in the crockpot with extra work involved, and the kale adds a little nutrient + flavor bonus. I love kale. I’m such a cliche.
This soup is perfect for the busy fall months when you want something delicious and warm waiting for you when you come home–it makes weeknight dinners a breeze, and it tastes way more indulgent than it actually is, so it’s a win-win!
Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.
Ingredients
- 2 medium sweet potatoes
- 2 large chicken breasts
- 2 small onions, diced
- 2 big handfuls kale
- 3 cloves garlic, minced
- 2 x 13.5 ounce cans coconut milk
- 32 ounces chicken broth
- 1 1/2 tablespoons curry paste
- pinch ground ginger
- sliced green onions and Sriracha for topping, optional
Instructions
- Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
- Place all ingredients in your slow cooker and cook on low for 5-6 hours. Remove chicken and shred. Stir all ingredients together and serve. Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.
Yummo! I love that this looks complicated but the ingredient list is so simple. I also think it looks delicious (and pretty) and I love the empty wine glass story. Life is tough. Hang in there 😉
Melanie @ Nutritious Eats recently posted…Homemade Pita Chips
I totally thought this would have a boatload of ingredients and I’d have to do tons of work for it. But no! Love it!
Angela @ Happy Fit Mama recently posted…Zooma Cape Cod Half Marathon Recap
definitely turning into soup season! this looks delicious!!
Linz @ Itz Linz recently posted…life lately
oh my goodness! I seriously want to come over for dinner!
Brittany @ Delights and Delectables recently posted…Shift in Priorities
I need to make this! It looks delicious and so easy!
Erin @ Her Heartland Soul recently posted…Weekend Snapshots 9.29
oooo yum! I love simple crockpot recipes like these. Can’t wait to try it!
Nicole @ Fitful Focus recently posted…Mega Awesome Stuff GIVEAWAY!
this looks so delicious! I love the combo of kale and sweet potato! Yum!
This looks incredible!! Can’t wait to try. Thanks for sharing!
This looks so delicious, my mouth is actually watering. I love yellow chicken curry. Mmmm
Might be a silly question!
Can I use curry vs. curry paste? Is there a way I can make curry paste if I need the paste?
Thanks!
Hi Marita, not a silly question, but I want to make sure I understand: are you referring to curry powder in place of curry paste? I have not tested the recipe this way, but from what I’ve read, you may substitute, but you will want to start with a very small amount and then gradually add to taste once it is finished cooking. I have never made my own curry paste, but I’m sure you could! However, I’d imagine that would be more extra time than it’s worth. Please let me know if it works well with powder so that other readers might use that option as well. Enjoy!
Okay sounds good! 🙂
And yes I am referring to curry powder.
(Where I live I have one grocery store while a good but limited selection. But I do have curry powder!!)
I will let you know how it turns out in the next week 🙂
Hi All,
I know I’m late to the conversation (very late), but you can make curry paste out of curry powder by mixing equal parts spice (curry powder), oil (coconut is awesome) and water. I keep little jars of red, yellow and green curry pastes in my fridge all the time.
Cheers!
For 21 day fix, do you have the container counts?
Which curry paste do you use? (yellow or green, I’m guessing?)