A cozy, one-pot comfort bowl — this curried sweet potato soup is full of nutritious ingredients and bold flavor. It’s an easy, versatile recipe that will become a favorite all season.
Table of Contents
- Curried Sweet Potato Soup
- Ingredients in Curried Sweet Potato Soup
- How to Make Sweet Potato Soup
- What to Serve with Soup
- Tips & Tricks
- FAQs
- Storage Instructions
- More Soup Recipes:
- Curried Sweet Potato Soup Recipe
Hello from your resident soup enthusiast! If I ever started another blog it might be all about soups — I’m always dreaming of new soup recipes and eventually a soup cookbook. This curried sweet potato soup is a perfect example of the recipes I love: comforting, flavorful, and simple to make.
This soup captures the season with sweet potatoes, warming spices, a touch of red curry paste, and creamy coconut milk. It’s easy to make in one pot and ideal for meal prep, weeknight dinners, or a simple lunch.
Curried Sweet Potato Soup
- One Pot – Except for blending (optional), this soup cooks entirely in a single pot for easy cleanup.
- Nutritious – Sweet potatoes, leafy greens, and chickpeas provide vegetables, fiber, and plant-based protein.
- Meal Prep Friendly – Make a big batch on the weekend to enjoy for several meals during the week.
Ingredients in Curried Sweet Potato Soup
- Coconut oil – for sautéing; avocado oil works as a neutral alternative.
- Yellow onion – or white onion.
- Garlic + ginger – use fresh for the best flavor.
- Red curry paste – Thai-style curry paste adds depth; adjust amount to taste.
- Spices – turmeric, cumin, coriander, salt and pepper.
- Sweet potato – cubed for even cooking.
- Full-fat coconut milk – gives richness; see FAQs for lighter options.
- Vegetable broth – or chicken broth or water.
- Swiss chard – chopped; substitute kale, spinach, or collards if preferred.
- Toppings – fresh cilantro and lime juice brighten the soup.
How to Make Sweet Potato Soup
STEP 1: COOK VEGGIES + SPICES
Heat coconut oil in a large soup pot over medium-high heat. Add the onion and sauté about 5 minutes until translucent. Add minced garlic and grated ginger and cook for another minute. Stir in red curry paste, turmeric, cumin, and coriander and cook about 30 seconds until fragrant. Add salt, pepper and cubed sweet potato, stirring to coat the pieces evenly in the spices; cook about 5 minutes.
STEP 2: SIMMER SOUP
Pour in the coconut milk and vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 15–20 minutes, or until the sweet potatoes are tender. Turn off the heat and let the soup cool 10–15 minutes.
STEP 3: BLEND SOUP
Remove half of the soup and blend until smooth, then return the blended portion to the pot. If you prefer, use an immersion blender to purée half the pot and leave some texture.
STEP 4: FINISH COOKING
Warm the pot over low-medium heat, stir in rinsed garbanzo beans and chopped swiss chard, and cook about 10 minutes for the flavors to meld and the greens to wilt. Finish with a squeeze of lime and a sprinkle of fresh cilantro before serving.
What to Serve with Soup
Toppings and sides bring this soup to life. Try:
- Fresh cilantro – herbs brighten the flavors.
- Yogurt – a dollop of plain or coconut yogurt adds tang and creaminess.
- Cashews or peanuts – for crunch.
- Naan or crusty bread – for soaking up the soup.
Tips & Tricks
- Make it spicy – add red pepper flakes or extra curry paste when serving.
- Add protein – stir in cooked chicken or sausage if you want more protein.
- Swap greens – kale, collards, or spinach all work if you don’t have chard.
- Use homemade broth – homemade vegetable or bone broth enhances flavor.
FAQs
Yes. White beans or other canned beans work well, and you can also add shredded rotisserie chicken for a non-vegetarian option.
You can, though full-fat canned coconut milk gives a richer, creamier result. Carton coconut milk or a lighter canned variety will still work if you prefer fewer calories.
Spiciness depends on the curry paste brand and amount. Start with less and add more to taste.
No — blending half the soup gives creaminess while leaving some texture, but you can skip blending entirely if you prefer a chunkier soup.
Storage Instructions
This soup stores very well.
Refrigerator – Keep leftovers in an airtight container for up to one week. Reheat on the stovetop or in the microwave.
Freezer – Freeze in suitable containers for up to three months. Thaw overnight in the fridge and reheat gently.
More Soup Recipes:
- Carrot and Ginger Soup
- Detox Vegetable Soup
- Thai Curried Carrot Lentil Soup
- Roasted Acorn Squash Soup
- Sweet Potato and Butternut Squash Soup
- Instant Pot Lentil Soup
Curried Sweet Potato Soup
A cozy one-pot bowl of comfort — this curried sweet potato soup is packed with healthy ingredients and bold flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cook
- Diet: Vegan
Ingredients
- 1 tbsp coconut oil
- 1 large yellow onion
- 3 garlic cloves, minced
- 1-inch knob fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp pepper
- 1 large sweet potato, cubed (roughly 3 cups)
- 1 can full-fat coconut milk
- 4 cups vegetable broth
- 1 14oz can garbanzo beans/chickpeas, rinsed and drained
- 4 cups chopped swiss chard (or kale)
- Juice, 1/2 lime
- 1/2 cup freshly chopped cilantro leaves
Instructions
- Add coconut oil to a large soup pot over medium-high heat. Add onions and sauté 5 minutes until translucent. Add garlic and ginger and cook 1 more minute.
- Stir in red curry paste, turmeric, cumin and coriander and cook 30 seconds until fragrant.
- Add salt, pepper and cubed sweet potato and cook 5 minutes, stirring to coat.
- Pour in coconut milk and vegetable broth, bring to a boil, then reduce to a simmer and cook uncovered 15–20 minutes until sweet potatoes are tender.
- Turn off the heat and let the soup cool 10–15 minutes.
- Remove half the soup and blend until smooth; return the blended portion to the pot. Alternatively, use an immersion blender to purée half the soup in the pot.
- Warm over low-medium heat, stir in garbanzo beans and swiss chard, and simmer 10 minutes to combine flavors.
- Finish with lime juice and fresh cilantro, if desired, and serve.
- Store leftovers in an airtight container in the fridge for up to one week or freeze for longer storage.
