Sweet Potato Soup
Updated Nov 23, 2025
One Pot sweet potato soup simmered with carrots, celery, ginger, and curry, finished with coconut milk and blended until smooth and creamy.
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This sweet potato soup is easy and soo good!
I love how simple (and tasty) this Sweet Potato Soup is. It’s just onions, carrots, celery, sweet potatoes, and a few spices simmered until everything’s soft enough to blend. The ginger and curry give the sweet potato soup a little kick without overpowering it, and stirring in coconut milk at the end makes it creamy without using dairy. I usually top mine with cilantro and cashews for crunch and call it dinner with some bread on the side.
Happy Cooking!
– Yumna
Sweet Potato Soup Ingredients
- Sweet Potatoes: You can use any type of sweet potatoes and it’s best to remove the skin so the soup stays creamy. They should be firm and the skin should be smooth. I think medium-sized sweet potatoes have the best flavor.
- Aromatics: This includes the usual onions, carrots, and celery. Any type of onions will work, and if you want, you can swap the celery for fresh fennel.
- Broth: Use vegetable broth for the liquid in this soup to keep it plant based. Or swap for chicken stock if you prefer.
- Ginger: Use fresh ginger, peel it with a spoon, then finely grate it on a microplane. Read my tips on how to peel ginger for more help.
- Spices: Ground coriander, curry powder, salt and pepper give the soup its unique flavor. You can mix these up for different flavor profiles; sometimes I’ll do smoked paprika in place of the coriander and cumin in place of the curry for a different taste.
- Coconut milk: Use canned, unsweetened light coconut milk.
How to Make Sweet Potato Soup
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 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
- My Top Tip: Cut the sweet potatoes into small bite-sized pieces. Even though you’re going to blend the soup later, it helps to cut the potatoes smaller so they cook faster and more evenly.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freeze: The soup will keep frozen for up to 6 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- 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.
- Boost 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.
Recipe Tips
- Sauté aromatics well. Don’t rush the process. 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.
- Cut the sweet potatoes into small bite sized pieces. Even though you’re going to blend the soup later, it helps to cut the potatoes smaller so they cook faster and evenly.
- Don’t boil too hard. Once the broth and sweet potatoes are combined, make sure you simmer the mixture, but don’t boil rapidly. Cooking it add a boil will make the soup starchy.
- Add something crunchy as a topping. When having pureed soup, each bite can start to feel monotonous after a while. Adding nuts, seeds (try roasted pumpkin seeds!), croutons, crackers or tortilla chips can really elevate a blended soup like this. Try it with cashews!
Serving Ideas
- Add some bread to dip! Something like this freshly baked Homemade Bread, Flatbreads, or Pita.
- Pair with a sandwich: Grilled cheese, Hummus Sandwich, or a Turkey Panini
- Serve it with a side salad: A Garden Salad, Roasted Beet Salad or a Fall Harvest Salad
FAQs
The great thing about this sweet potato soup is not just in its inherent flavors, but also in how you can spruce it up a different way each time you make it. Toppings add both texture and an extra layer of taste. Here are some suggestions to consider:
Toasted Cashews: Their rich, buttery crunch contrasts beautifully with the creaminess of the soup.
Fresh Cilantro: It brings a pop of color and a refreshing note, balancing out the soup’s sweetness.
Crispy Shallots or Onions: Adds a savory crunch that pairs perfectly with the soup’s silky texture.
Dollop of Yogurt or Sour Cream: This can offer a tangy counterpoint to the soup’s earthy sweetness.
Chili Oil or Flakes: For those who like a kick, a sprinkle of chili or a drizzle of chili oil can turn up the heat just a notch.
Seeds: Sunflower seeds or roasted pumpkin seeds can be scattered on top for an added crunch and nutty flavor.
If you want a thicker consistency, 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 added creaminess.
This could be due to not blending the soup enough or not cooking the sweet potatoes until they’re fully tender. An immersion blender should make the soup creamy, but if you’re using a countertop blender, ensure you’re blending long enough to achieve a smooth consistency.
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 youโค๏ธ
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!!
Iโve 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 u๐
Yay! You’re welcome! Ramadan Mubarak! ๐