This Sweet Potato Soup Recipe is a creamy, comforting vegan dish, dairy and gluten-free, featuring curry seasonings and thickened with coconut milk.
author’s note
My Family Scraped the Pot Clean After This Soup!
This Sweet Potato Soup Recipe actually started out as my favorite carrot soup recipe . I love that one so much, but I wanted to experiment and see if I could make something similar with sweet potatoes instead. After a few tweaks (and a lot of taste-testing), this version came together. It’s creamy, thick, and full of flavor.
I served it with warm bread when family came over last winter, and the pot was scraped clean. Everyone loved how silky and slightly sweet it was. The best part is it feels rich and indulgent, but it’s totally dairy-free and made with simple ingredients.
Sweet Potato Soup Recipe Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Sweet Potatoes | Pick ones with bright orange flesh for the best color and natural sweetness. |
| Coconut Milk | Use full-fat for the creamiest soup. Light coconut milk or even oat milk can work in a pinch. |
| Curry Spices | Curry paste adds depth. If unavailable, use curry powder with a pinch of paprika. |
| Carrots & Red Pepper | Add sweetness and body. You can swap in butternut squash or pumpkin. |
| Coconut Oil | Use olive oil or avocado oil if that’s what you have. |
How To Make Sweet Potato Soup
- Sauté: Cook onion, carrots, pepper, garlic, and ginger in coconut oil.
- Season: Add sugar, curry paste, spices, and season.
- Add Potatoes: Mix in sweet potatoes, cook until soft.
- Simmer: Pour in stock and coconut milk, simmer.
- Blend: Puree the soup until smooth.
- Garnish & Serve: Adjust seasoning, garnish with pepitas if desired.
Quick Tip
When blending hot soup, ensure the blender lid is tightly secured and gradually increase the speed on the “soup” or “hot” setting. Open the lid carefully to release steam.
Storage
- Refrigerate: Store this sweet potato soup recipe in an airtight container up to 5 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave, stirring to restore creaminess.
Serve This Soup Alongside:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Sandwiches
Focaccia Grilled Cheese
Salads
Winter Fruit Salad
Sweet Potato Soup Recipe
Creamy and comforting, this Sweet Potato Soup Recipe is packed with nutritious ingredients, spiced with curry-inspired flavors, and thickened with coconut milk. Naturally vegan, dairy, and gluten-free!
Ingredients
- 1/4 cup coconut oil measured when solid
- 1 cup finely diced yellow onion 1 large onion
- 1 cup finely diced carrots 2 to 3 large carrots
- 1 red pepper diced
- 1 tablespoon finely minced garlic 3 to 4 cloves
- 1/2 tablespoon finely minced ginger 1-inch piece of ginger
- 1 tablespoon granulated sugar
- 2 tablespoons red curry paste I use Thai Kitchen
- 1 tablespoon yellow curry powder I use Simple Truth Organic
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes optional (omit if sensitive to spice)
- Salt and pepper
- 5 cups chopped sweet potatoes 1/2-inch pieces, 2 to 3 large potatoes
- 2 (13.5-ounce) cans coconut milk regular, full-fat
- 2 cups vegetable stock I recommend Swanson’s
- Roasted and lightly salted pepita seeds optional, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add finely diced onion, carrots, pepper, minced garlic, and ginger. Season with 1/8 teaspoon each salt and pepper. Sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 7–8 minutes.
- Add in sugar; stir 3–4 more minutes to slightly caramelize veggies. Add red curry paste and seasonings: yellow curry powder, turmeric, ground cumin, ground coriander, red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon each). Sauté for 2–3 minutes, or until very fragrant, stirring constantly.
- Add diced sweet potatoes and season again with salt and pepper (I add 1/4 teaspoon each). Continue to cook over medium heat, stirring frequently, 8–10 minutes.
- Pour in vegetable stock and coconut milk; season again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper; season to personal preference).
- Bring to a boil over high heat and scrape up any bits that have formed on the bottom. Reduce heat to medium or until the soup is at a rapid simmer (bubbling at edges) but not boiling. Cook, stirring occasionally, until soup has reduced and thickened and sweet potatoes are tender, about 18–25 minutes.
- Once sweet potatoes can be easily pierced with a fork, carefully transfer the soup (in batches if needed) to a blender or food processor. Puree the soup (see note 2), then return the smooth soup to the pot over medium-low heat. Season to taste with salt and pepper (I add in another 1/4 teaspoon each here). Serve, garnished with pepita seeds if desired.
Recipe Notes
Note 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken or add richness. Choose shelf-stable canned coconut milk, usually found in the international aisle.
Note 2: Secure the blender lid tightly and select the “soup” or “hot” cycle. If your blender lacks this setting, use a folded towel instead of the lid to reduce steam pressure. Increase speed slowly and watch to avoid spills. Carefully remove the lid to release steam. While an immersion blender works, a high-powered blender is best for smooth, creamy soup.
Storage: Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days. Freeze soup in suitable containers or bags for up to 3 months.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 80g | Protein: 7g | Fat: 16g | Saturated Fat: 13g | Sodium: 684mg | Potassium: 1386mg | Fiber: 13g | Sugar: 24g | Vitamin A: 54254IU | Vitamin C: 54mg | Calcium: 140mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Spicy: Add a pinch of cayenne or more curry paste to this sweet potato soup recipe.
- Chunky: Blend only half the soup and leave some veggies whole.
- Protein Boost: Add cooked lentils or chickpeas before blending.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
Many readers like to double this recipe because it freezes so well. Make one batch for now and one for later!
