Sweet Potato Soup is a creamy, comforting vegan dish, dairy and gluten-free, featuring curry seasonings and thickened with coconut milk.
Pair this hearty and thick soup with a light crunchy salad like this Costco Kale Salad or this Winter Fruit Salad.
Sweet Potato Soup
This carrot soup has been one of my favorites during this cold spell of weather, so I decided to tweak it a bit to make a creamy, luscious, thick, and robustly flavored sweet potato soup.
This soup is total comfort food, and best of all — it’s made with really great ingredients. No cream mixture or heavy cream in this soup (like this Chicken Vegetable Soup)! We let the sweet potatoes, veggies, and the coconut milk do all the thickening.
Ingredients
- Coconut Oil: Used for sautéing, adds coconut flavor.
- Onion, Carrots, Red Pepper, Garlic, Ginger: Form the flavor base with sweetness and spice.
- White Sugar: Enhances vegetable caramelization.
- Spices: Create complex, warm curry flavors in this sweet potato soup.
- Sweet Potatoes: Main ingredient, adds creaminess and sweetness.
- Coconut Milk & Vegetable Stock: Provide creaminess and the liquid soup base.
- Optional Pepita Seeds: Add crunch and flavor as garnish.
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
- Cool: Let the sweet potato soup cool to room temperature.
- Refrigerate: Store in airtight containers, lasts up to 5 days.
- Freeze: Freeze in suitable containers or bags for up to 3 months.
- Reheat: Thaw if frozen, then reheat on the stove or in a microwave.
Serve This Alongside Some
- Butternut Squash Soup
- Chicken Curry Soup
- Healthy Minestrone Soup
- Chicken Vegetable Soup
- Stuffed Pepper Soup
Sweet Potato Soup
Creamy and comforting, this Sweet Potato Soup is packed with nutritious ingredients, spiced with curry-inspired flavors, and thickened with coconut milk. Naturally vegan, dairy, and gluten-free!
Equipment
- Large pot
- Blender or food processor
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.
I was looking for a healthy soup to make with some fresh sweet potatoes. This was it! Thanks.
I am so thrilled to hear this! Thanks Cherie! 🙂
very tasty – I did use an immersion blender and it worked just fine. the soup was very delicious. Makes a lot and my family isn’t as adventurous in their eating as I am; wondering if I can freeze it? And for how long?