Sweet Potato Soup

5 from 38 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!

This post may contain affiliate links. Please read our disclosure policy.

This Sweet Potato Soup isn’t just another recipe to scroll past. It’s an ode to the rich flavors of sweet potato, carefully blended with spices and garnished with delicious add-ons. Whether you’re looking for a hearty meal on a chilly day or just a vibrant bowl of comfort, this sweet potato soup promises to be both nourishing and delicious, staying true to the essence of sweet potato goodness.

Sweet potato soup recipe topped with cashews
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Sweet potatoes are a standout, not just for their distinctive color but for their inherent richness and depth of flavor. From my early childhood days of having them roasted to now, where they take center stage in various dishes, they’ve always been a favorite of mine.

This Sweet Potato Soup recipe is no exception. It’s straightforward: the sweetness of the potatoes paired with the hint of spice from ginger, coriander, and curry are all present. The coconut milk brings a silky finish to each bowl, and when garnished with cilantro and toasted cashews, it’s a comforting meal that speaks volumes about the simple flavor of cooking with sweet potatoes.

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.

Selecting Your Sweet Potatoes for the Soup

Choosing the right sweet potatoes for soups can be a tad confusing, given their variety. But for this soup, it’s all about striking the right balance of sweetness and texture. Here are a few things to look for when you’re out shopping.

  1. The Right Hue: The vibrant orange-fleshed sweet potatoes are our pick. Their rich sweetness and creamy texture are precisely what we need for a velvety soup consistency.
  2. Consistency in Size: While giant sweet potatoes might look enticing, the medium-sized ones are your best bet. They not only cook evenly but also pack a consistent flavor punch.
  3. Smooth Outside: Look for smooth-skinned sweet potatoes, free of cracks or soft spots. They might seem like minor imperfections, but they can indicate the start of decay.
  4. Feel Matters: Give them a gentle squeeze. They should feel firm, a sign they’re fresh and ready to be transformed into a bowl of soup. If they feel sponge or soft avoid them.

Remember, when you’re back from the market, tuck those sweet potatoes in a cool, dark corner of your pantry. They’ll retain their flavor and freshness, ensuring your soup is as tasty as can be.

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 Creamy 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.

Mix it up with Toppings

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:

  1. Toasted Cashews: Their rich, buttery crunch contrasts beautifully with the creaminess of the soup.
  2. Fresh Cilantro: It brings a pop of color and a refreshing note, balancing out the soup’s sweetness.
  3. Crispy Shallots or Onions: Adds a savory crunch that pairs perfectly with the soup’s silky texture.
  4. Dollop of Yogurt or Sour Cream: This can offer a tangy counterpoint to the soup’s earthy sweetness.
  5. 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.
  6. Seeds: Sunflower seeds or roasted pumpkin seeds can be scattered on top for an added crunch and nutty flavor.

What to Serve with Sweet Potato Soup

  • Crusty Bread or Artisan Rolls: Freshly baked bread, slathered with a touch of butter or a drizzle of olive oil, is a comforting accompaniment. Its crusty exterior and soft interior are ideal for dunking.
  • Grilled Cheese Sandwich: Upgrade your soup by adding a classic, gooey grilled cheese on the side. Try using a sharp cheddar or a smoky gouda for a flavor-packed bite.
  • Green Salad: A crisp garden salad with a tangy vinaigrette offers a refreshing counterpoint to the soup’s richness. Think mixed greens, cherry tomatoes, cucumber, and perhaps a sprinkle of feta.
  • Roasted Veggies: Seasonal roasted vegetables, especially those with a hint of caramelization, are delightful alongside our soup. Consider Brussels sprouts, broccoli, or asparagus.
  • Quinoa or Couscous Salad: A light salad made with quinoa or couscous, tossed with chopped veggies, herbs, and a lemony dressing, pairs beautifully with the soup’s warmth.
  • Flatbreads or Pita: These can be toasted and served on the side or even used as a base to ladle the soup over for a different kind of serving experience.
Spoon scooping bite of sweet potato soup garnished with cashews and cilantro


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 if I don’t have an immersion blender?

If you don’t have an immersion blender, you can use a regular countertop blender. Just ensure the soup has cooled slightly, blend in batches, and be careful to avoid any splatter.

My soup has a grainy texture. What went wrong?

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.

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:

If you’ve tried this healthy-ish feel good Sweet Potato Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

preorder MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

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 38 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. 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

  2. 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!

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