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Sweet Potato Curry Soup

5 from 4 votes
15 comments
September 5, 2024
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There’s nothing like a warm bowl of Sweet Potato Curry Soup to make you feel all cozy inside, especially on a cold night. This creamy soup is full of flavor with tender, cubed sweet potatoes, a touch of curry powder, and a hint of my favorite, coconut milk! It’s a perfect balance of sweet and spicy, making it a comforting choice for soup season.

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Why You’ll Love This Sweet Potato Curry Soup Recipe

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.

This sweet potato coconut curry soup is easy to whip up in a large pot or Dutch oven, making it ideal for a weeknight dinner or meal prep. You can use vegetable broth for a vegan sweet potato soup or chicken broth if you prefer a heartier flavor. Either way, it’s a simple soup that delivers bold, warming flavors in every spoonful.

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

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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 (or coconut oil) is used to saute the onions, and sweet potatoes. A great base to start with.
  • 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 Black 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 hydrated 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.

Variations

  • Swap Broths: Use vegetable stock or broth for a vegan version or chicken broth for a heartier flavor.
  • Add Protein: Throw in some red lentils or tofu for a protein boost.
  • Spice Level: Add cayenne pepper, red pepper flakes, soy sauce or a bit of fish sauce for extra heat and depth.
  • Different Potatoes: Substitute sweet potatoes with regular potatoes for a different flavor profile.
  • Creamy Options: Use coconut cream, heavy cream, or even sour cream for a richer soup.
  • Garnishes: Try fresh cilantro, coconut flakes, or a drizzle of peanut butter on top for added flavor.
A bowl of curry soup topped with marshmallows sits on a marble surface, accompanied by a dish of marshmallows, two brass spoons, and a folded napkin.

How To Make Sweet Potato Curry Soup

Start out by sauteing the veggies, then add 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, including ingredient measurements, see the printable recipe card down below.

1. Saute Vegetables

In a large pot or Dutch oven, preheat olive oil over medium heat. Add diced onion and cubed sweet potatoes, sautéing until edges are golden brown.

A person stirs chopped onions in a black pot with a wooden spoon.
A pan with diced onions sautéing on a stove. A red napkin with a circle pattern is partially visible in the background.
A hand is adding a bowl of cubed sweet potatoes into a black pot containing sautéed onions.

2. Add Broth + Spices

Pour in chicken broth or vegetable broth and stir in curry powder, cinnamon, coriander, cumin, and a bay leaf. Season with salt and black pepper to taste. Bring to a boil.

A pot filled with cubed sweet potatoes is shown, with a stream of yellow liquid being poured over them from a measuring cup.
A pan with cubed sweet potatoes being cooked in liquid, stirred with a wooden spatula. A red patterned cloth is beneath the pan on a white countertop. A wooden cutting board is partially visible.
A saucepan with diced sweet potatoes, spices, and broth is being stirred with a wooden spatula. It sits on top of a wooden cutting board with a red cloth napkin in the background.

3. Simmer

Reduce the heat to medium-low and let it simmer for about 30 minutes, or until the sweet potatoes are fork-tender.

A pot partially covered with a glass lid, showing cubed vegetables cooking in a yellowish broth, sits on a wooden board atop a red cloth with white circular patterns.
A close-up of a pot filled with thick, chunky orange soup, containing diced pieces of squash or a similar vegetable.

4. Blend

Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.

Blender partially submerged in a pot containing chunks of orange vegetables being cooked in a broth.
Close-up of an immersion blender blending a pot of creamy orange soup.
A pot filled with creamy, orange soup sits on a cutting board, with a red and white patterned cloth nearby.

Pro Tip: If you don’t have a stick blender, carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly and cover the lid with a kitchen towel to prevent any hot splatters.

5. Add the Coconut Milk

Return the soup to low heat and stir in light coconut milk until warmed through.

A close-up view of orange soup being poured into a black bowl.
A pot of smooth, orange soup with a wooden spoon, placed on a wooden cutting board and a red cloth. The pot has "AMBITION" engraved on the handles.

6. Serve

Ladle into bowls and, if you’re feeling adventurous, top with dehydrated marshmallows.

A bowl of creamy orange soup topped with small marshmallows, placed next to a small bowl of additional marshmallows on a cutting board, and a folded cloth napkin.

Storage + Make Ahead Directions

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove top over medium heat or in the microwave.

To Freeze: Sweet Potato Curry Soup freezes beautifully. Just let it cool completely, then store it in an airtight container in the freezer for up to 3 months.

To Make Ahead: This soup can be made a day or two in advance and stored in the refrigerator. The flavors will continue to meld and taste even better.

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More Flavorful Soup Recipes to Try!

Sweet Potato Curry Soup is a versatile, easy-to-make dish that brings comfort and warmth to any meal. It’s a must-try for anyone looking to add a little spice to their sweet potato soup game! The printable recipe card is below, enjoy friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A bowl of creamy orange soup topped with small marshmallows, placed next to a small bowl of additional marshmallows on a cutting board, and a folded cloth napkin.
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5 from 4 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 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

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

Instructions

  • In a large pot, preheat olive oil over medium heat.
  • Sauté onions and sweet potatoes 5-7 minutes or until edges start to brown.
    A hand is adding a bowl of cubed sweet potatoes into a black pot containing sautéed onions.
  • Add chicken broth and all spices. Stir well, cover and bring to boil.
    A saucepan with diced sweet potatoes, spices, and broth is being stirred with a wooden spatula. It sits on top of a wooden cutting board with a red cloth napkin in the background.
  • Reduce heat and simmer 30 minutes or until veggies are fork tender, stirring occasionally.
    A pot partially covered with a glass lid, showing cubed vegetables cooking in a yellowish broth, sits on a wooden board atop a red cloth with white circular patterns.
  • Remove bay leaf and using an immersion blender or electric blender, blend soup until completely smooth.
    Close-up of an immersion blender blending a pot of creamy orange soup.
  • Place pureed soup over low heat and stir in coconut milk.
    A close-up view of orange soup being poured into a black bowl.
  • When ready to serve, ladle into bowls and top with dehydrated marshmallows, if desired.
    A white bowl filled with orange soup, topped with small white marshmallows. A gray cloth napkin is in the background.

Video

Nutrition

Calories: 508kcal | Carbohydrates: 78g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 1578mg | Potassium: 1297mg | Fiber: 12g | Sugar: 17g | Vitamin A: 48265IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 3mg
Course: Dinner, Soup
Cuisine: Thai
Keyword: sweet potato curry soup
5 from 4 votes

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15 Responses
  9. Rachel @ The Creole Woman
    Reply

    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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