Curried Sweet Potato Soup: A Warm Hug in a Bowl

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Let’s talk about a soup that practically begs to be in your autumn recipe rotation: Curried Sweet Potato Soup. This isn’t just any soup; it’s like a warm hug from someone wearing a fuzzy sweater. Inspired by the flavors of Southeast Asia, this soup is a delightful mishmash of sweet, spicy, sour, and salty notes. It’s basically the culinary equivalent of a barbershop quartet, hitting all the right notes in harmony.

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Recipe card and description updated 2/7/24.

Curried Sweet Potato Soup

There are few things that I hold more sacred than daily lunch with my husband. We have the good fortune of being able to dine al fresco, at least for our midday meal, most of the year. We often stretch our legs out into the sun, tangled together on my grandmother’s old woven strap ottoman that matches our outdoor table and chairs.  Sometimes we chat, but mostly we sit in comfortable silence, simply soaking in the warmth of the afternoon or reading a few chapters in our books. It is this time, this pause, these moments together in peace, that give me the strength to get on with the rest of my day, which includes the same mundane tasks that all mothers must accomplish–laundry, cleaning, cooking, shopping and shuttling around our offspring.

Usually our lunch consists of leftovers, but occasionally I’ll make something special, like this soup. I’ve been trying hard to use up all the wonderful, organic  fruits and veggies that come in our CSA box each week. I’ve found that if the contents of my produce bin in the fridge are posted somewhere useful, like the huge blackboard that hangs in my kitchen, they get used up. I’m constantly reminded about what we have because I face the list from my seat at the table…the same place where I sit to plan our meals. And so it was with these sweet potatoes that beckoned to be used for a few weeks, before I settled on soup.

Truth be told, I’m not a huge fan of sweet potatoes, or sweet veg of any kind (including butternut–gasp!). But as long as there are other flavors besides just sweet I’m quite happy to eat them. I find that sweet plus heat is rather brilliant, especially when combined with the richness of coconut milk and a squeeze of sour lime. It’s these complimentary flavors that make Southeast Asian cooking so interesting, satisfying and addictive. This silky smooth soup, while not entirely authentic I’m sure, is a riff on that concept. Double check to make sure that the curry paste you are using is gluten free.

How to Make Curried Sweet Potato Soup

Now, before you start thinking this is some highfalutin, chefy dish that requires a pantry full of exotic ingredients, let me stop you. Yes, it’s got a bit of an exotic flair with the red curry paste and coconut milk, but it’s as easy to make as it is to eat. And let’s be honest, in the hierarchy of comfort foods, soup is pretty much royalty. So, why not give it a crown by adding sweet potatoes and a kick of curry?

Serves: 4 people, or just you for 4 meals because let’s face it, you won’t want to share.


  • 1 tablespoon of the least pretentious vegetable oil you can find
  • 1 onion, chopped (because every good story starts with a chopped onion)
  • 1½ pounds sweet potatoes, peeled and cubed (or hacked, whatever works)
  • A 2-inch piece of ginger, because we’re fancy and use fresh
  • 1 tablespoon GF red curry paste (gluten-free, because we’re inclusive like that)
  • 1 can unsweetened coconut milk (the secret to creamy bliss)
  • 3 cups vegetable broth (plus more if you like your soup on the thin side)
  • 3½ tablespoons lime juice (for that zesty kick)
  • 1 teaspoon sea salt (because even soup needs to stay hydrated)
  • Fresh cilantro & sliced jalapeno peppers for garnish (because we eat with our eyes first)


  1. Start by heating oil in a pot over medium heat. Add your onion and cook until it’s soft and has shared all its secrets with you, about 5 minutes.
  2. Toss in the sweet potatoes, ginger, curry paste, and coconut milk like you’re conducting a symphony.
  3. Add the vegetable broth, bring the whole concoction to a boil, then let it simmer until the sweet potatoes are tender enough to spill their guts, about 30 minutes.
  4. Let it cool off for a bit (because nobody likes a hot-headed soup), then blend it into creamy submission.
  5. Stir in the lime juice and salt, taste, and adjust as necessary. If it’s too thick, thin it out with a bit more broth.
  6. Garnish with cilantro and jalapenos, because we’re all about that aesthetic.

Serve this soup up on a chilly day, and watch as it becomes the comfort food you didn’t know you were missing. It’s sweet, it’s spicy, and it’s got more personality than your average soup. Plus, it’s pretty much a meal in a bowl. Just add bread, and you’re good to go.

two mugs of curried sweet potato soup


Can I use something other than sweet potatoes?

Absolutely. Feel free to swap in butternut squash or fresh pumpkin if you’re feeling adventurous. It’s like choosing your character in a video game; each has its unique powers.

Is this soup really that easy to make?

Yes, and it’s forgiving too. Mess up a step? No problem. It’s soup; it understands. The end result will still warm your soul.

Can I make it spicier?

Of course! Life’s too short for bland food. Amp up the curry paste or throw in more jalapenos. Live on the edge.

What if I don’t have an immersion blender?

No immersion blender, no problem. A regular blender works too; just blend in batches to avoid a soup explosion. Because cleaning soup off the ceiling is not how you want to end your cooking adventure.

So, there you have it: Curried Sweet Potato Soup, your new go-to for when you need a little warmth, a bit of spice, and a whole lot of comfort. Whip up a batch and bask in the glory of your kitchen prowess.

More gluten free soup recipes to warm you up!

Did you make this sweet potato soup recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Curried Sweet Potato Soup

Alison Needham
This vibrant soup, inspired by the flavors of South East Asia, hits all the right notes–sweet, spicy, sour and salty. It would also work well with butternut squash or fresh pumpkin.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Thai
Servings 4 servings
Calories 418 kcal


  • Large Stockpot



  • Heat olive oil in a large stockpot over medium heat. Add onion and cook, stirring frequently until onion is tender and translucent, about 5 minutes. Add sweet potatoes, ginger, curry paste, and coconut milk and stir to combine. Add vegetable broth,bring to a boil, cover, reduce heat and simmer for 30 minutes or until sweet potatoes are very tender. Remove from heat and allow to cool, uncovered, for at least 10 minutes.
  • Blend using an immersion blender, or alternatively, blend in small batches in a blender, taking care to vent the lid to allow steam to escape. Return pureed soup back to the pot. Stir in lime juice and salt. Taste for seasoning and adjust as needed. If necessary, thin with additional vegetable broth until you get your desired texture.
  • Garnish with chopped cilantro and sliced jalapeno peppers.


Serving: 1portionCalories: 418kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 23gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1397mgPotassium: 908mgFiber: 8gSugar: 14gVitamin A: 25105IUVitamin C: 13mgCalcium: 82mgIron: 3mg
Keyword curried soup, curried sweet potato soup, sweet potato soup
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  1. Robert smith says:

    Could you make this same recipe using butternut squash? Wewill try it this way first. We are not a gluten free cooks so we will not be using the GF products. Will this affect the recipe at all?

    1. Hi Robert! It would indeed work with butternut squash. And this recipe doesn’t require any special gluten free products (curry paste is usually gluten-free). 🙂

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