This Sweet Potato Coconut Soup is a cozy bowl of sunshine that brings warmth to your kitchen and comfort to your soul. With a velvety texture and perfectly balanced spices, it’s the kind of soup that feels indulgent yet nourishing. Each spoonful is packed with the sweetness of roasted sweet potatoes, the richness of coconut milk, and just a hint of lime to brighten it all up.

Whether you’re curling up on a chilly night or looking for a vibrant starter for a dinner party, this soup checks every box. It’s naturally vegan, gluten-free, and easy to make ahead, making it a go-to favorite for both everyday meals and entertaining.

What Kind of Coconut Milk Should I Use?

For the creamiest texture and best flavor, go with full-fat canned coconut milk. It adds depth and a luscious mouthfeel that pairs beautifully with the sweetness of the potatoes. Light coconut milk works too if you want a lighter option, but you may sacrifice some of the rich flavor. Avoid coconut beverages in cartons, as they are too thin and not suited for cooking.

Ingredients for the Sweet Potato Coconut Soup

Sweet Potatoes – The heart of the soup. Roasted sweet potatoes add natural sweetness and depth that makes this soup shine.

Onion – Provides a savory base to round out the flavors.

Garlic – Just a couple of cloves give the soup its aromatic punch.

Fresh Ginger – Adds brightness and a subtle kick that complements the sweetness of the potatoes.

Red Curry Paste – Infuses the soup with warm, fragrant spice and a little heat.

Coconut Milk – Brings the creamy texture and tropical richness that makes this soup so satisfying.

Vegetable Broth – Thins the soup to the right consistency while keeping it plant-based.

Lime Juice – A splash at the end adds brightness and balances the creamy sweetness.

Salt and Pepper – To enhance and balance all the flavors.

Fresh Cilantro (for topping) – Optional, but adds a pop of freshness and color.

How To Make the Sweet Potato Coconut Soup

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into chunks. Spread them on a baking sheet, drizzle with a little olive oil, and roast for 25-30 minutes, or until tender and lightly caramelized. Roasting enhances their natural sweetness and adds a depth of flavor.

Step 2: Sauté the Aromatics

In a large soup pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and fresh ginger, and cook for another minute until fragrant.

Step 3: Add the Curry Paste

Add red curry paste to the pot and stir it in with the aromatics, cooking for 1-2 minutes to deepen the flavor.

Step 4: Combine the Soup Base

Add the roasted sweet potatoes to the pot, followed by the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer.

Step 5: Blend Until Smooth

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. Be sure to vent the lid slightly if blending hot liquids.

Step 6: Season and Finish

Add salt and pepper to taste, and squeeze in fresh lime juice for brightness. If needed, adjust the consistency by adding more broth.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with a swirl of coconut milk, fresh cilantro, a sprinkle of shredded coconut, or cracked black pepper for an extra pop.

How to Serve and Store This Soup

Sweet Potato Coconut Soup is best served warm and cozy, ideally with a hunk of crusty bread or naan to dip into its creamy goodness. For a more elevated presentation, swirl in a little extra coconut milk on top and sprinkle with fresh cilantro or toasted coconut flakes. It’s an elegant starter for a dinner party or a comforting weeknight dinner.

As for storing, this soup keeps beautifully in the fridge for up to 5 days in an airtight container. It also freezes well—just let it cool completely before transferring to freezer-safe containers. When ready to eat, reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much.

Frequently Asked Questions

How do I make this soup spicier?

Add extra red curry paste or toss in a pinch of cayenne pepper during cooking. You can also finish it with a drizzle of chili oil.

Can I use a different type of potato?

You can substitute with butternut squash or even pumpkin, though sweet potatoes provide the creamiest texture and natural sweetness.

Is this soup good for meal prep?

Absolutely! It reheats beautifully and can be frozen in individual portions for easy lunches or dinners.

Can I add protein to this soup?

Yes! Add chickpeas, shredded chicken, or tofu to bulk it up. Stir them in after blending and heat through.

What if I don’t have red curry paste?

You can use yellow curry powder as a backup. Start with 1 teaspoon and adjust to taste.

How do I make it more filling?

Serve it with rice or quinoa, or pair it with a hearty salad or grilled sandwich for a complete meal.

Want More Soup Ideas with a Twist?

If this Sweet Potato Coconut Soup is your kind of cozy, here are some other recipes from Life with Jam that deliver big on flavor:

Easy Thai Red Curry Dumpling Soup for a bold, spicy twist.
Creamy Alfredo Lasagna Soup if you’re craving rich, cheesy comfort.
Cheesy Hamburger Potato Soup for a hearty, satisfying bowl.
Chicken Pot Pie Soup to get that classic, creamy nostalgia.
Creamy Garlic Marry Me Salmon if you’re into seafood-based indulgence.

📌 Save this recipe to your Pinterest soup board so you can find it later on those chilly days.

And when you do make it, I’d love to hear how it turned out! Did you add chickpeas or keep it silky smooth? Top it with extra lime or extra spice?

Share your thoughts in the comments. And for more recipes like this one, follow along on Pinterest here: Life with Jam on Pinterest.

Let’s keep the cozy cooking going!