Go Back

Creamy Sweet Potato Soup

chef Laya
A smooth and creamy sweet potato soup made with roasted sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, warm spices, and coconut milk. This easy healthy soup is naturally gluten-free and can be made vegan or vegetarian.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 35 minutes
ToTal Time 50 minutes
Type of plate Dinner, Main Course
kitchen American
Serving 6

Ingredients
  

For the Sweet Potato Soup

  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 2 medium carrots peeled and sliced
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium vegetable broth plus more as needed
  • 1 can full-fat coconut milk 13.5 ounces
  • 1 teaspoon lime juice or lemon juice optional
  • Pinch of cayenne pepper or red pepper flakes optional

Optional Toppings

  • Toasted pumpkin seeds
  • Coconut milk or heavy cream
  • Greek yogurt or sour cream
  • Chopped parsley or cilantro
  • Crispy chickpeas
  • Croutons
  • Red pepper flakes

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place sweet potatoes and carrots on the baking sheet. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
  • While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat.
  • Add diced onion and cook for 5 to 7 minutes, until soft and translucent.
  • Add garlic and ginger. Cook for 30 seconds, stirring constantly until fragrant.
  • Add curry powder, cumin, smoked paprika, and optional cayenne. Stir for 30 seconds to toast the spices lightly.
  • Add roasted sweet potatoes, carrots, and vegetable broth to the pot. Bring to a gentle simmer and cook for 5 to 10 minutes.
  • Remove the pot from the heat. Blend the soup until completely smooth with an immersion blender. If using a countertop blender, blend carefully in small batches.
  • Return the soup to low heat. Stir in coconut milk, the remaining salt and black pepper, and lime juice if using.
  • Add more broth if you prefer a thinner consistency. Taste and adjust seasoning as needed.
  • Serve hot with toasted pumpkin seeds, herbs, coconut milk, Greek yogurt, croutons, or your preferred toppings.