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Sweet potato coconut milk soup topped with kale.

Sweet Potato Coconut Curry Soup

If you like spicy then you are in luck! Sweet Potato Coconut Curry Soup is a blend of aromatic ginger, spicy curry powder, and sweet coconut milk. It’s naturally vegan, gluten-free, and oh-so-delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch, Soup
Cuisine American
Servings 6
Calories 210 kcal


  • 1 Tbsp Olive Oil
  • 1 White Onion (Chopped)
  • 2 Carrots (Chopped)
  • 1 tsp Ginger
  • 2 Tbsp Curry Powder
  • 3 Medium Sweet Potatoes (Peeled and chopped. See notes.)
  • 5 Cups Water (or vegetable stock)
  • 1 (13.5-Ounce) Can Coconut Milk (Full Fat)


  • In a large pot over medium heat, sauté the onion in the olive oil for 2-3 minutes. Add the carrots, ginger, and curry powder. Stir continuously for an extra minute.
  • Add the sweet potatoes and water to the pot (you may need to add more water to fully cover the sweet potatoes). If using raw sweet potatoes, simmer for 20 minutes or until they are fork-tender. If using roasted sweet potatoes, bring the pot to a simmer and continue to the next step.
  • Turn the heat off and use an immersion blender to puree the soup. Alternatively, you can allow the soup to cool and transfer to a stand-alone blender. Blend until smooth or at desired consistency.
  • Pour in the coconut milk and stir until well combined. Serve with an extra drizzle of coconut milk or a handful of kale.


  • The sweet potatoes can be added to the soup raw, but you can also roast them in the oven at 375 degrees F for 15 minutes if you prefer a roasted flavor.
  • If you do not have an immersion blender, allow the soup to cool and transfer to a stand-alone blender.
Keyword Coconut Curry Soup, Sweet Potato Coconut Curry Soup, Sweet Potato Soup