Sweet Potato Soup

5 from 32 votes

This coconut milk and sweet potato soup is simple and easy to make with hints of ginger and curry for wonderful flavor - vegan and so creamy!

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Perfectly warming and full of flavor, this vegan sweet potato soup is made with coconut milk and is wonderfully creamy. This curried soup is simple to make in one pot, and is great for meal prep and freezer meals.

Sweet potato soup recipe topped with cashews

This Sweet Potato Soup with Coconut Milk is a delicious blend featuring creamy sweet potatoes mingled with the velvety richness of coconut milk. It’s further enhanced with an aromatic infusion of fresh ginger, coriander, and curry, offering layers of flavor that are truly a delight for the senses. Topped with fresh cilantro and toasted cashews, each bowl presents a perfect harmony of taste and texture that is both comforting and invigorating.

Why You’ll Love This Sweet Potato Soup with Coconut Milk

  • Rich and Creamy: The smooth texture of this sweet potato soup is nothing short of dreamy. The sweet potatoes and coconut milk blend to create a rich, creamy consistency that’s truly indulgent.
  • Nutrient-Packed: Sweet potatoes are a superfood packed with vitamins, fiber, and antioxidants. Combined with the healthy fats in the coconut milk and the various nutrients in the other ingredients, this soup is a wholesome and nourishing meal.
  • Versatile: This soup is ideal as a light lunch, a starter for dinner, or a comforting snack. You can also adjust the spices to suit your palate.
  • Vegan and Gluten-Free: This sweet potato soup is naturally vegan and gluten-free, making it suitable for various dietary needs. It’s a great choice for those who want to enjoy a tasty, healthy meal without compromise.

Ingredients To make sweet potato soup

  • Sweet Potatoes: Sweet potatoes are a great source of fiber. They add a wonderful base flavor to this soup. You can use any type of sweet potatoes and it’s best to remove the skin so the soup stays creamy.
  • Aromatics: This includes the usual onions, carrots and celery which are the base of so many recipes as they add a ton of flavor and nutrients.
  • Broth: Use vegetable broth for the liquid in this soup to keep it plant based. You can use chicken stock thought of even water if that’s what you have and prefer.
  • Ginger: Use freshly peeled ginger for a burst of flavor. It works so well with the other ingredients in the soup and helps to give it that delicious Thai flavor.
  • Spices: Coriander, curry, salt and pepper.
  • Coconut milk: To keep the soup vegan, use canned unsweetened light coconut milk. It has less calories compared to full fat and gives it a tasty creamy texture without having to use heavy cream.
Ingredients to make the recipe

How to make sweet potato soup

  1. Cook the onions, celery and carrots until soft and aromatic.
  2. Add sweet potatoes, ginger, coriander and curry powder.
  3. Add the broth and cook until the potatoes are fork tender.
  4. Blend until smooth and stir in the coconut milk. You can use an immersion blender or transfer to a blender in batches.
4 image collage to show how to make the soup recipe

Tips for making the best creamy sweet potato soup

  1. Remove the skin. While the skin of sweet potatoes is very nutritious because of its high fiber content, it won’t allow the soup to be silky smooth if included in this recipe.
  2. 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 without uneven spots of tenderness.
  3. Swap coriander for dried parsley if you don’t like its flavor. This will still give you the herby flavor.
  4. Add something crunchy as a topping. When having pureed soup, each bite can start to feel monotonous after a while. Adding nuts, seeds, croutons, crackers or tortilla chips can really elevate a blended soup like this. Try it with cashews!
  • Oil Variations: While olive oil is a great base, coconut oil can be used for a deeper, tropical flavor.
  • Spicing it Up: If you want a hint of heat, consider adding a pinch of cayenne pepper or a small red chili while sautéing the vegetables.
  • Creamy Alternatives: If you’re not a fan of coconut milk or are allergic, almond milk or regular heavy cream can serve as good alternatives. Adjust the quantity based on the desired creaminess.
  • Toppings: Roasted pumpkin seeds or sunflower seeds can replace cashews for a crunchy texture. You might also consider a drizzle of chili oil or a sprinkle of crumbled feta for extra flavor.


Storing: Let the soup cool down completely, then transfer to airtight containers to maintain freshness.

Reheating: Use a saucepan or pot to gently heat the soup over medium heat, stirring occasionally to ensure even warming. If the soup thickens too much upon storage, a splash of vegetable broth or water can help bring it back to the desired consistency.


When stored in an airtight container, sweet potato soup should remain fresh for 3 to 4 days.


Yes! First, ensure the soup has cooled thoroughly. Pour it into freezer-safe bags or containers, leaving an inch or so at the top to account for expansion. Label and date the containers, then place them in the freezer. The soup can be frozen for up to 2 to 3 months. When you’re ready to consume, thaw overnight in the fridge, then reheat on the stove.

Frequently asked questions

Do I have to peel the sweet potatoes?

Peeling sweet potatoes ensures a smoother texture, but if you prefer a more rustic soup, you can clean and scrub them well and leave the peel on.

How can I thicken the soup more?

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.

What do you serve it with?

This soup is great just as it is, but it’s perfect with a side of bread or a fresh salad. Try it with my garlic bread or homemade dinner rolls.

Spoon scooping bite of sweet potato soup garnished with cashews and cilantro

This sweet potato soup is so perfectly cozy! Made with coconut milk, this curried soup is wonderfully creamy and full of vibrant flavors. So simple and easy to make, there’s nothing not to love!

More Soup Recipes:

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Sweet Potato Soup

This coconut milk and sweet potato soup is simple and easy to make with hints of ginger and curry for wonderful flavor – vegan and so creamy!
5 from 32 votes
Servings 6 servings
Course Soup
Calories 192
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour



  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 stalks celery 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 vegetable broth
  • ½ cup unsweetened light coconut milk
  • Fresh cilantro for serving
  • Toasted cashews for serving


  • 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.


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.


Calories: 192kcal, Carbohydrates: 37g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Sodium: 943mg, Potassium: 644mg, Fiber: 6g, Sugar: 10g, Vitamin A: 25232IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegan
Cuisine American
Course: Soup

Rate and comment

Recipe Rating


  1. I have to omitt the coconut. Simply do that or I can add something else. Cinnamon? Thank you❤️

    1. 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!

  2. I’ve made this recipe twice since viewing it on Instagram. My husband and I love it. I have shared it with friends.