When the weather turns cool, I always look for warm, comforting meals. Nothing hits the spot quite like a bowl of delicious sweet potato soup. It’s naturally creamy, packed with nutrients, and so easy to make.
Today, I’m sharing two of my favorite sweet potato soup recipes that I think you’ll really enjoy. One has a wonderful curry kick, and the other is a creamy plant-based dream. Let’s get cooking!
Jump to Recipe:
Warm Sweet Potato Curry Soup Recipe
This sweet potato curry soup brings warmth and a gentle spice to your table. It’s a fantastic meal for chilly days and so simple to prepare.
Key Ingredients & Tips for Curry Soup
- Curry Paste Choice: A good quality red or yellow curry paste makes all the difference for a deep flavor in your soup.
- Blending for Creaminess: Blend until very smooth to get that luxurious soup texture you’re looking for.
What You Need for Sweet Potato Curry Soup
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
⏱️ Time: Prep 15 mins | Cook 25 mins🍽️ Yields: 4 servings
How to Make Sweet Potato Curry Soup
Step 1: Sauté Aromatics
Heat coconut oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic, grated ginger, and curry paste, cooking for another minute until fragrant.
Step 2: Simmer and Blend
Add cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15-20 minutes. Stir in coconut milk. Use an immersion blender (or transfer carefully to a regular blender) to blend the soup until smooth and creamy. Season with salt and pepper to your taste.
📝 Final Note
This soup keeps well in the fridge for up to 3-4 days. You can also freeze it for longer storage if you want to make a big batch.
Creamy Vegan Sweet Potato Soup
For a creamy, plant-based meal, this sweet potato soup is a winner. It’s full of good taste and easy to make without any dairy ingredients.
Key Ingredients & Tips for Vegan Sweet Potato Soup
- Roast Sweet Potatoes: Roasting the sweet potatoes beforehand brings out their natural sweetness and adds depth to your soup.
- Use Good Broth: A flavorful vegetable broth makes a big difference in the final taste of your vegan soup recipe.
What You Need for Vegan Sweet Potato Soup
- 3 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 1 cup unsweetened plant milk (almond or oat works well)
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Pumpkin seeds for garnish
⏱️ Time: Prep 10 mins | Cook 30 mins🍽️ Yields: 4-6 servings
How to Make Vegan Sweet Potato Soup
Step 1: Cook Vegetables
Heat olive oil in a large pot over medium heat. Add chopped onion and carrots, cooking until they soften, about 7-10 minutes. Add the cubed sweet potatoes, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer until vegetables are very tender, about 20 minutes.
Step 2: Blend Smooth
Carefully use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. Alternatively, you can transfer it in batches to a regular blender. Stir in the plant milk and heat gently for a few more minutes. Season with salt and pepper to your liking.
📝 Final Note
Serve this vegan sweet potato soup hot, topped with crunchy pumpkin seeds or a swirl of plant-based cream for extra richness.
