Sweet Potato Soup
Updated Sep 24, 2026
A simple sweet potato soup with carrots, celery, ginger, and curry, blended until smooth and finished with coconut milk for a creamy finish.
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A sweet potato soup can go from really good to baby food pretty fast if there isn’t enough seasoning going on. I like the sweetness of the potatoes, but I need something to balance it, so I use ginger, curry powder, and coriander in my sweet potato soup recipe, then blend in coconut milk at the end. I’ve found that combo keeps this creamy sweet potato soup firmly in dinner territory for me. I usually add cilantro and toasted cashews to my bowl, and I’m pretty generous with both. The soup is completely smooth, so I like having that little bit of crunch on top.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve made this sweet potato soup enough times to know that the seasoning is the part I can’t get lazy with. I’ve made plainer versions before, and they always end up tasting too sweet to me. The ginger, curry, and coriander are what keep that from happening, so I’m pretty generous with them now.
I’ve also changed when I add the coconut milk a few times. Letting it simmer with the soup worked, but I like it much better stirred in after everything is blended. It stays creamier that way, and I can add a little more if the soup needs thinning without having to cook it again.
Happy Cooking!
– Yumna
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Sweet Potato Soup Ingredients
- Sweet potatoes: I use orange sweet potatoes for this recipe, but any type works. Peel them so the soup stays creamy, and cut them into evenly-sized cubes so you don’t end up with a mix of firm and soft pieces. Read more of my tips on how to cut sweet potatoes.
- Soup base: Diced onion, chopped celery, and chopped carrots soften in the olive oil. Any kind of onion works. You can also swap the celery for fennel. Since everything gets blended, the pieces don’t need to look neat.
- Vegetable broth: I use low-sodium broth so I can better control the salt content. If you only have regular soup, leave out the added ½ teaspoon salt at first and taste after blending.
- Coconut milk: I recommend canned light unsweetened coconut milk. Stir it before measuring if it has separated. You can substitute full-fat unsweetened coconut milk for a thicker finish.
- Ginger and spices: Finely grate fresh ginger so it blends into the soup without leaving long fibers. You’ll also need curry powder, ground coriander, salt, and black pepper. Try smoked paprika in place of the coriander and cumin in place of the curry for a different taste.
- For serving: Add cilantro and toasted cashews to individual bowls just before eating so the nuts keep their crunch.
How to Make Creamy Sweet Potato Soup
These step-by-step photos walk you through how to make Sweet Potato Soup. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Sweet Potato Soup recipe below
1. Soften the vegetables in olive oil
Cook the onion, celery, and carrots in olive oil until softened. The onion should turn translucent.
2. Add the sweet potatoes and spices
Add the cubed sweet potatoes, ginger, coriander, curry powder, salt, and pepper into the vegetables. Cook briefly, stirring to coat the potatoes, until you can smell the spices.
3. Simmer until fork-tender
Pour in the vegetable broth and bring it to a boil, then lower the heat and cover. The potatoes are ready when a fork slides through the pieces easily.
4. Blend sweet potato soup
Take the pot off the heat and use an immersion blender to puree the mixture, or work in batches with a regular blender suitable for hot liquids. Stir in the coconut milk once the soup is smooth.
Full Sweet Potato Soup Recipe
Sweet Potato Soup Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 4 medium sweet potatoes peeled and cubed
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon curry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low sodium vegetable broth
- ½ cup can light unsweetened coconut milk
- Fresh cilantro for serving
- Toasted cashews for serving
Instructions
- In a large pot over medium heat, heat the olive oil. Cook the onions, celery, and carrots until soft and translucent, about 5–7 minutes.
- Add the sweet potatoes, ginger, coriander, and curry and cook until fragrant, about 2 more minutes.
- Add the vegetable broth and bring the mixture to a boil. Lower the heat, cover, and simmer until the sweet potatoes are tender, about 30–35 minutes.
- Puree the mixture with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro and roasted cashews, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it Thai-style. Replace the curry powder and coriander with 1 tablespoon of red curry paste. Increase the ginger to 1 ½ tablespoons. At the end, stir in 1 tablespoon of lime juice. Garnish with fresh basil.
- Add protein with lentils. Add 1 cup of rinsed red lentils when you add the broth, which you should increase by ½ cup. Simmer until the lentils are tender, then blend.
- Add some green veggies. Once the soup is blended, add 2 to 3 cups of baby spinach or kale and stir until wilted.
- Top with a crunch. A sprinkle of nuts, roasted pumpkin seeds, sunflower seeds, croutons, crackers, or tortilla chips can really elevate a blended soup.
Recipe Tips
- Sauté aromatics well. Don’t rush them! You want to cook the onion, carrots, and celery slowly and gently to create the best flavor. If these burn, the onions will give the soup a bitter taste.
- Don’t boil too hard. Once you combine the broth and sweet potatoes, make sure you simmer the mixture, but don’t boil rapidly. Cooking it at a boil will make the soup starchy.
- Keep the immersion blender head submerged. And switch it off before lifting it out of the soup to avoid splashing.
Serving Ideas
- Add bread: I like having some bread to dip into the soup, whether it’s freshly baked homemade dinner rolls, flatbread, or pita.
- Pair with a sandwich: If it’s lunchtime, I’ll pair the sweet potato soup with grilled cheese, a hummus sandwich, or a turkey panini.
- Serve it with a side salad: If I’m in the mood for soup and salad, I like serving the soup with a garden salad, roasted beet salad, or fall harvest salad.
Troubleshooting
The vegetables may need more cooking time, or the soup may need more blending. If there are still firm bits, return it to a gentle simmer until they soften, adding a splash of broth if needed. Blend again until smooth.
Let it simmer uncovered, stirring often so it doesn’t stick to the bottom. Check the consistency as it reduces and wait until it thickens before adding more salt. Next time, you can reduce the amount of vegetable broth or add more sweet potatoes. Another option is to blend in a handful of soaked cashews for more creaminess.
With ½ teaspoon curry powder in the whole pot, this is a lightly curried sweet potato soup. Curry blends vary, though, so choose a mild one (or just skip it) if you’re sensitive to heat.
Comments
Thank you very much for the recipe. It looks great. I’m going to make it
You’re welcome! Hope you enjoy it!!
Really delicious.
I had some spare celery and was trying to find a sweet potato recipe so I could use it up.
So delicious, very cheap to make as well. Adding the coconut milk at the end- wow, so silky and creamy.
Loved it
Thanks so much, I’m so happy you enjoyed it!
I have to omitt the coconut. Simply do that or I can add something else. Cinnamon? Thank you❤️
The coconut milk helps give it a creamy texture. You can replace it with any milk of choice at a 1:1 ratio. You’ll have to come back and let me know what you think of the soup when you make it!
I made this Soup today and it turned out to be so wonderful! Lots of flavor! Thanks Yumna!!:)
That makes me so happy to hear! You’re so welcome!!
I’ve made this recipe twice since viewing it on Instagram. My husband and I love it. I have shared it with friends.
I’m so glad you both love this recipe! Yay!!
Just made this soup and it is DELICIOUS!
That makes me so happy to hear!
Super recipe! It was a success among all family members even picky eaters! Thank you
Thank you! Glad you all enjoyed it!
Hello I tried it yesterday in iftar Delicious thank u🙏
Yay! You’re welcome! Ramadan Mubarak! 💛