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Sweet Potato Coconut Crab Soup | Mountain Cravings

Sweet Potato Coconut Crab Soup

Mountain Cravings
Sweet potatoes blended into creamy-dreamy coconut milk with heaps of crab & roasted red peppers is a light, perfectly gorgeous way to ease into fall!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soups & Stews
Cuisine Indian
Servings 4 bowls
Calories 283 kcal


  • 1 T. vegetable oil
  • 1 onion roughly diced
  • 2 cloves garlic roughly minced
  • 1 T. red curry paste
  • 1 t. cumin
  • 1 lb. sweet potato diced
  • 2 1/2 cups chicken broth
  • 14 oz. coconut milk
  • 1 red bell pepper
  • 8 oz. crab meat drained
  • salt to taste
  • cilantro (optional)


  • Heat oil in a large stockpot over medium-high heat. Cook onion for 2-3 minutes until translucent, then add garlic and cook another 30 seconds.
  • Stir in curry paste and cumin and toast for 30 seconds, then add sweet potato and saute for 3 minutes.
  • Add chicken broth and coconut milk, scraping the bottom of the pot. Bring to a simmer and cook sweet potato until soft, about 20 minutes.
  • While sweet potato is cooking, roast the red bell pepper under the broiler, turning so all sides are slightly charred. Immediately seal in a plastic bag and let steam until skin slides off easily then finely dice the peeled pepper.
  • When sweet potato is fully cooked, puree with an immersion blender or in an upright blender and return to the pot. Stir in roasted pepper and crab meat and simmer for about 3 minutes.
  • Salt to taste and serve hot!