Go Back
+ servings

Sweet Potato Curry Soup with Ginger Meatballs

Craving something warm and cozy? This Sweet Potato Curry Soup with Ginger Meatballs is a MUST. The broth is combination of chicken bone broth, light coconut milk, and my secret ingredient - mashed sweet potato! It adds a beautiful silky texture, sweet flavor, and extra fiber! (#winwin.) Plus it's full of ALL the cozy flavors like fresh grated ginger, garlic, and turmeric. This recipe is healthy, delicious, and so easy to make! Great for anyone who is gluten-free, Paleo, or on Whole30.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr
Mashed Sweet Potato 25 mins
Total Time 1 hr 50 mins
Course Main Course, Soup
Cuisine American, Indian
Servings 8
Calories 314 kcal


  • Large Sauce Pan
  • Cutting Board
  • Grater



  • 1 Sweet Onion - Diced
  • 4-5 Cloves of Garlic - Minced
  • 3-4 Cups Frozen Peppers You can substitute with 3-4 fresh sweet peppers. (Red, orange, yellow.)
  • 2 Cups Green Peas Fresh or frozen!
  • 4-6 Cups Chopped Kale You can also substitute with chopped kale or fresh baby spinach.


  • 4 Cups Chicken Broth You can substitute with vegetable broth if you're making this vegan/vegetarian.
  • 2 Cups Mashed Sweet Potato I usually steam mine, but you can also use baked sweet potato!
  • 2 Cups Filtered Water
  • 13.5 Ounce Full Fat Coconut Milk


  • 1 Tablespoon Fresh Grated Ginger
  • 2 Teaspoons Organic Curry Powder I used the brand Frontier Co-Op.
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Mini Ginger Meatballs

  • 1 Pound Ground Beef You can substitute with ground turkey or chicken.
  • 1 Tablespoon Fresh Grated Ginger
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Salt Feel free to add more if you want!
  • ½ Teaspoon Black Pepper


Making the Mashed Sweet Potato

  • Start by adding filtered water into a medium sized sauce pan. Bring the water to a boil while you prepare the sweet potato.
  • Peel and chop your sweet potato into large chunks, then add them to the boiling water. Turn down the heat, and let them simmer until they're soft enough to stick a fork through! (About 20-25 minutes.)
  • Once they're done, drain the water and use a hand mixer to whip them until they're creamy! You could also use a food processor, or mash by hand with a potato masher.

Making the Broth

  • Turn your burner to medium/high heat, and place a large sauce pan on top. At the bottom of your pan drizzle about a tablespoon of olive oil, avocado oil, or a dash of coconut oil. Once the pan has warmed up, add your chopped onions. Stir around so they don't burn. After a few minutes add in your minced garlic. Keep stirring until the onions become translucent.
  • Next add your chicken broth, filtered water, and mashed sweet potato. Stir the broth until the mashed sweet potato dissolves into the liquid.
  • Then stir in the grated ginger, curry powder, salt, and black pepper. Place the cover on top, and turn the heat to medium/low.

Preparing the Vegetables

  • If you're using fresh vegetables, prepare them while the broth simmers. (Chop peppers, kale etc.) If you're using all frozen vegetables, you can add them right into the broth! Stir for about 30 seconds, and place the cover back on.

Preparing the Meatballs

  • While the vegetables and broth simmer, it's time to prepare the mini ginger meatballs! Add your ground beef, curry powder, grated ginger, salt, and black pepper to a mixing bowl. Use your hands or a fork to mix together the spices until it's fully combined.
  • Take a teaspoon to scoop out small amounts and roll them into mini bite size meatballs. You don't want them too big because they will need to cook through in the broth!
  • Once your meatballs are done, gently add them into the soup. Stir around to make sure they're evenly distributed.

Cooking the Soup

  • Then turn your burner to medium/high heat, and cover the pot until the soup comes to a boil. When it starts boiling, stir the soup again, turn the heat down to low/medium. (Should be simmering.)
  • Let the soup cook for about 45-60 minutes. When the meatballs are done, and the peppers are tender, it's ready!


Vegetable Swaps & Tips!
  1. Chopped Kale - I've made the soup without kale, and it's still delicious so don't feel bad if you're not a huge kale fan! You could also swap it out for baby spinach or frozen baby spinach. Baby spinach doesn't take long to cook so you can stir in the amount you want right before serving!
  2. Green Peas - This is something I always have on hand in my freezer. If you don't like green peas, or don't have any on hand, you can swap it out for cauliflower rice or skip it altogether!
  3. Sliced Sweet Peppers - I highly recommend you use sweet peppers in this recipe. In my opinion, it adds such a nice flavor and most people like sweet peppers! For convenience I usually buy the organic frozen peppers from Whole Foods - I believe Trader Joes carries them as well. They're pre-sliced and it saves a ton of prep time!
  4. Cauliflower Rice - I've made this recipe before with cauliflower rice, and it's a great way to sneak in extra vegetables without adding flavor. (It just tastes like rice!) Great for bulking it up, especially if you don't use green peas or greens.
  5. Cubed Sweet Potato - If you're vegetarian or vegan, you can easily make this recipe without the meatballs! I would add some extra cubed sweet potato in place of the meatballs. Chickpeas would also make a great addition for a meatless option!
  6. Frozen Vegetable Tip: If you're using ALL frozen vegetables for this recipe, I would recommend not adding the full amount of filtered water. Frozen vegetables will release water as they cook. If you want a thicker soup, skip the water when you make the broth, and add it towards the end if you want to thin out the broth!

Frequently Asked Questions

What should I serve with Sweet Potato Curry Soup?
You can certainly serve your soup as is, but if you’d like to add a little something extra, it tastes delicious with rice noodlesjasmine rice, or thick (gluten-free) spaghetti noodles.
Vegetarian and Vegan substitutions?
If you’re vegetarian or vegan, you can easily make this recipe without the ginger meatballs! I would add some extra cubed sweet potato in place of the meatballs. Chickpeas would also make a great addition for a meatless option! For vegans, you’ll also want to swap the chicken broth for vegetable broth.
Can this recipe be made in a Pressure Cooker?
I have not tested it yet, but I believe it would work! Follow the directions the same, except instead of letting the broth simmer, you’ll need to have the vegetables and meatballs prepared ahead of time so you can add everything in at once. (After you sauté onions & garlic.) Cook it on high for 20 minutes!

Storing & Reheating Leftovers

You can freeze this soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)


Serving: 1gCalories: 314kcalCarbohydrates: 33gProtein: 17gFat: 13gSaturated Fat: 7gCholesterol: 39mgSodium: 1138mgPotassium: 1028mgFiber: 6gSugar: 11gVitamin A: 18826IUVitamin C: 150mgCalcium: 121mgIron: 4mg
Keywords ginger meatballs, paleo sweet potato soup, simple sweet potato soup, sweet potato coconut soup, sweet potato curry soup
Did you make this recipe?Tag @freshwaterpeaches on Instagram!