Sweet Potato Curry Soup

5 from 3 votes

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Sweet Potato Curry Soup is so creamy, easy, and flavorful! Sweet yet spiced and savory your tastebuds will thank you!

You all will LOVE Sweet Potato Curry Soup. Tasty, warm, and delicious, creamy, and {mostly} nutritious. It’s also super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.Sweet Potato Curry Soup in a bowl with mini marshmallows

Ingredients Needed for Sweet Potato Curry Soup

If you haven’t already guessed, this soup is made from sweet potatoes and some curry powder! But that’s not all, here’s what else you need to make sweet potato curry soup:

  • Olive Oil and Onions – olive oil is used to saute the onions, sweet potatoes, and yams. A great base to start with.
  • Yams – not only do I use sweet potatoes but I also use yams in this recipe. And yes there is a difference. Sweet potatoes are more fibrous and nutritious.
  • Chicken Broth – or vegetable broth. This gives the base its soupiness without being bland. Lots of subtle flavors here.
  • Cinnamon, Coriander, Cumin, Bay Leaves, Salt, and Pepper – warm comforting flavors that go perfectly with the sweet potatoes. The mix between sweet and savory is to die for!
  • Light Coconut Milk – to go along with the curry powder is light coconut milk. Creamy and light which is a great contrast to the strong flavors of curry.
  • Mini Marshmallows – Plus, I added marshmallows on top for fun. And for a nice little texture contrast. These are the Mallow Bits that you can pick up at Target. If you can’t find these, just use the regular mini marshmallows. Both are fabulous.

Love sweet potatoes? Add these recipes to your list to try: Mashed Sweet PotatoesSweet Potato Casserole, Perfect Sweet Potato Pie, and Twice Baked Sweet Potato Recipe with Walnut Streusel.

How to Make Sweet Potato Curry Soup

Start out by sauteing the veggies, then goes in the broth and spices. Cook until the veggies are soft, then blend away! Lastly, add in coconut milk and serve with mini marshmallows. For full details on how to make sweet potato curry soup, see the recipe card down below.

  1. In a large pot, heat olive oil. Sauté onions, yams, and sweet potatoes until edges start to brown. Pour in chicken broth and all spices. Cover and bring to boil.
  2. Reduce heat and simmer until veggies are fork-tender. Remove bay leaf and blend soup until completely smooth. Place the pureed soup over low heat and stir in coconut milk.
  3. When ready to serve, ladle into bowls and top with marshmallows.

Sweet Potato Curry Soup in a bowl with mini marshmallows

Variations

  • Garlic: consider adding garlic a couple of minutes near the end of sauteing the veggies. This adds another layer of subtle savory flavor.
  • Chipotle Powder: if you like things spicy, sprinkle in some chipotle or chili powder! Doing so really heats things up so start small (1/4 teaspoon) and work your way up.

Storing Sweet Potato Curry Soup

Store sweet potato curry soup in an airtight container in the fridge for up to a week or freeze it for up to a month!

When ready to eat, thaw if needed, then reheat on the stove.

More Soup Recipes to Try!

And that’s it my friends! Sweet Potato Curry Soup, sweet, savory, warm, and comforting. Make it as the days become shorter and colder.

The printable recipe card is below, enjoy 🙂

5 from 3 votes

Sweet Potato Curry Soup

This Sweet Potato Curry Soup is so creamy, easy, and flavorful! Sweet yet spiced and savory your tastebuds will thank you!
servings 4 servings
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion roughly diced
  • 2 large yams peeled and cubed
  • 2 large sweet potatoes peeled and cubed
  • 6 cups chicken broth or vegetable broth
  • salt & pepper to taste
  • 1 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1 bay leaf
  • 13.5 oz light coconut milk
  • mini marshmallows for garnish, optional

Instructions

  • In a large pot, preheat olive oil over medium heat. Sauté onions, yams and sweet potatoes 5-7 minutes or until edges start to brown. Pour in chicken broth and all spices. Cover and bring to boil.
  • Reduce heat and simmer 30 minutes or until veggies are fork tender. Remove bay leaf and blend soup until completely smooth. Place pureed soup over low heat and stir in coconut milk.
  • When ready to serve, ladle into bowls and top with marshmallows.

Nutrition

Calories: 606kcal | Carbohydrates: 102g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Sodium: 1485mg | Potassium: 2646mg | Fiber: 15g | Sugar: 10g | Vitamin A: 24422IU | Vitamin C: 67mg | Calcium: 127mg | Iron: 4mg
Course: Dinner, Soup
Cuisine: Thai
Keyword: sweet potato curry soup
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12 Responses
  1. Rachel @ The Creole Woman

    This sounds amazing. I have some sweet potatoes and this sounds like a contender for an upcoming recipe. Love the touch of marshmallows…

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