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Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

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Home / Vegetarian

Sweet potato soup recipe

Published November 15, 2021 | Updated November 27, 2022 | By Mandy & Jane

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Sweet potato soup in a Dutch oven.

Irresistibly tasty, this is comfort food at its best. A slight spice and a satisfying nuttiness make our creamy sweet potato soup one of our favorite recipes. We always greet the cold winter days with a smile, it means it’s soup time!

Sweet potato soup in a Dutch oven.

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Why you’ll love this recipe

  • It’s perfect to put in a flask and have as a hot tasty lunchtime treat.
  • The whole family will love this creamy soup.
  • It’s a great winter dinner party appetizer.
  • All the ingredients are 100% vegetarian and vegan, so everyone can enjoy it!

We love a hot bowl of creamy soup in the winter, add sweet potatoes, coconut milk and peanut butter to it and you’ve got a taste sensation! Comforting, warming and thoroughly delicious – our advice? Make a big batch, you’ll need it.

Ingredients for making creamy sweet potato soup, red pepper, Thai red curry paste, carrots, garlic cloves, olive oil, soy sauce, sweet potatoes, vegetable broth, salt and black pepper, full fat coconut milk, peanut butter and onion.

Can you freeze soup?

Yes, you can!

When the cooked soup has cooled, place it in freezer bags, and then it can be frozen for up to 6 months.

This means that this soup recipe is ideal for batch cooking sessions.

What Thai red curry paste should I use?

We make our own Thai red curry paste, it’s very easy and tastes so much better than store-bought.

If you’re in a hurry, you can always use a jar of red curry paste, just buy the best quality that you can afford.

Two bowls of delicious soup and crusty bread.

How to make your soup thinner

If the consistency of your sweet potato soup is too thick for your taste, then simply add a little more vegetable broth (vegetable stock).

And don’t forget, if you are making this soup for a vegetarian, don’t add chicken stock, you need to use vegetable broth.

Add a little at a time, stir to combine, and taste, repeat until it’s the perfect soup for you.

What can I use leftover sweet potatoes for?

If you love sweet potatoes as much as we do, then you’ll want to make more and more dishes with them.

Try our awesome sweet potato fritters, sweet potato wedges, baked sweet potato, sweet potato fries, and mashed sweet potato.

There’s always a dish to be made with a leftover sweet potato.

You can also freeze a sweet potato, we always have a few frozen sweet potatoes to hand, just in case we have a craving for them!

A bowl of sweet potato soup and a pot of it too.

Experiment with the flavor

We love the way our soup tastes, but why not play with the flavors for your own tastes?

You could add in a little smoked paprika, cayenne pepper, and maybe some green onions?

Add what you love!

How do I store leftover soup?

Our sweet potato soup will keep for up to 3 days when kept covered and refrigerated.

It’ll also freeze for up to 3 months.

Recipe notes and tips

  • Out of sweet potato?
    Use butternut squash instead, it’ll change the flavor, but it’ll still be delicious!
  • Cooking for a vegetarian or vegan?
    Remember not to use chicken broth as they won’t be able to eat this, use vegetable broth instead.
  • Don’t overfill your blender
    It doesn’t do your blender any good and the top may become insecure and you’ll have creamy sweet potato soup all over your ceiling!
  • Storage
    Keep your soup covered in the fridge for up to 3 days or freeze for up to 3 months.

How to make sweet potato soup with step-by-step instructions

Making our sweet potato soup recipe is easy if you follow our simple instructions.

A full printable recipe along with the measurements in both US customary and metric is available in the recipe card below.

In a large pan or Dutch oven over medium heat, add your olive oil and diced onions and sauté until the onions have softened.

Onions sauteed with Thai red curry paste, ginger, and garlic in a Dutch oven.
Sautee onions, add Thai red curry paste, ginger, and garlic, and stir to combine.
Red pepper, carrot, diced sweet potato, and vegetable broth in a Dutch oven.
Add red pepper, carrot, sweet potatoes, and vegetable broth, then stir to combine.

Now add your ginger, Thai red curry paste, and garlic and sauté for a minute.

Then, add diced sweet potatoes, carrots, and red pepper, and stir to combine them with the onions.

Next, add your vegetable broth (vegetable stock), canned coconut milk, peanut butter, and soy sauce, and stir to combine.

Coconut milk, peanut butter, and soy sauce added to the pot.
Add coconut milk, peanut butter, and soy sauce.
All the ingredients stirred together in the pot.
Stir to combine and cook for 30 minutes.
Blended soup in a large pot.
Blitz the soup mixture in a blender, return it to the pot, and reheat.

Bring the mixture to a boil, reduce the heat, and let it simmer until all of the vegetables are soft and cooked approximately 30 minutes.

Turn off the heat and let the soup cool for 5 – 10 minutes and then use an immersion blender or add it to your blender and blitz it until it’s a smooth consistency, you may have to do this in batches.

Taste and season with salt and pepper.

Garnish with a swirl of canned coconut milk or sour cream (but not for vegans). We used chili pepper flakes and cilantro leaves.

Serve and enjoy!

Bowls of soup made from sweet potato, a water jug, a spoon and some crusty bread.

We hope you enjoy making, and eating, our sweet potato soup and would love to hear how you get on making it.

Please leave a comment below or feel free to ask any questions you may have.

More delicious soup recipes for you to try at home

  • Carrot and parsnip – so warming and SO good!
  • Creamy parsnip soup – the taste of the holidays in a bowl!
  • Beetroot soup – just like your mother used to make!
  • Butternut squash and chickpea – bursting full of flavor!
  • Mushroom soup – our take on this classic soup!
Delicious homemade carrot and parsnip soup.

Carrot and parsnip soup

Parsnip soup recipe

Hot and ready to eat easy beetroot soup recipe

Beetroot soup recipe

Tasty bowl of butternut squash, leek and carrot soup with a fried chickpea topping

Butternut squash and chickpea soup

A bowl of deliciously tasty homemade mushroom soup

Tasty mushroom soup

Creamy sweet potato soup in bowls with red pepper flakes and cilantro.
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Sweet potato soup recipe

Irresistibly tasty, this is comfort food at its best. A slight spice and a satisfying nuttiness make our creamy sweet potato soup one of our favorite recipes. Who doesn't love a hot bowl of tasty creamy soup in the winter, add in sweet potatoes, coconut milk, and peanut butter and you've got a flavor sensation! Ideal for vegetarians and vegans, this is a soup recipe the whole family can enjoy
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings6
Calories375
Course: Soup
Cuisine: Thai
Author: Mandy Applegate | Splash of Taste
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Utensils

Large pan or Dutch oven
Blender or immersion blender

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion finely chopped
  • 1 tbsp Fresh ginger minced
  • 1 tbsp Thai red curry paste
  • 2 Cloves of garlic minced
  • 6 cups Sweet potatoes peeled and diced
  • 4 large Carrots sliced
  • 1 Red bell pepper finely sliced
  • 4 cups Vegetable broth or stock
  • 14 oz Coconut milk
  • ¼ cup Smooth peanut butter
  • 1 tbsp Soy sauce
  • Salt and pepper to taste
  • Red pepper flakes and cilantro to garnish optional
US Customary – Metric

Instructions

  • In a large pan or Dutch oven over medium heat, add your olive oil and onions and sauté until the onions have softened. Now add your ginger, Thai red curry paste, and garlic and sauté for a minute. Now, add sweet potato, carrots, red pepper, and stir to combine them with the onions
    2 tbsp Olive oil, 1 Onion, 1 tbsp Fresh ginger, 1 tbsp Thai red curry paste, 2 Cloves of garlic, 1 Red bell pepper, 6 cups Sweet potatoes, 4 large Carrots
  • Next, add your vegetable broth (vegetable stock), canned coconut milk, peanut butter, soy sauce, and stir to combine. Bring the mixture to a boil, reduce the heat, and let it simmer until all of the vegetables are soft and cooked, approximately 30 minutes
    4 cups Vegetable broth or stock, 14 oz Coconut milk, ¼ cup Smooth peanut butter, 1 tbsp Soy sauce
  • Turn off the heat and let the soup cool for 5 – 10 minutes and then use an immersion blender or add it to your blender and blitz it until it's a smooth consistency, you may have to do this in batches. Taste and season with salt and pepper. Garnish with a swirl of canned coconut milk or sour cream (but not for vegans). We used red pepper flakes and cilantro leaves
    Salt and pepper, Red pepper flakes and cilantro to garnish
  • Super tasty, super warming – serve and enjoy!

Notes

  • Out of sweet potato?
     Use butternut squash instead, it’ll change the flavor, but it’ll still be delicious
  • Cooking for a vegetarian or vegan?
     Remember not to use chicken broth as they won’t be able to eat this, use vegetable broth instead
  • Don’t overfill your blender
     It doesn’t do your blender any good and the top may become loose and you’ll have creamy sweet potato soup all over your ceiling!
  • Storage
     Keep your soup covered in the fridge for up to 3 days or freeze for up to 3 months

Nutrition

Calories: 375kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 401mg | Potassium: 1018mg | Fiber: 8g | Sugar: 12g | Vitamin A: 33450IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 4mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

Got leftover coconut milk? Try this cookies and cream protein shake from our friends at Fit as a Mama Bear.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Recipe Rating




Comments

  1. lynn polito says

    November 15, 2021 at 6:09 pm

    5 stars
    This is so delicious and full of flavor!!

    Reply
  2. Kim at Three Olives Branch says

    November 15, 2021 at 7:11 pm

    5 stars
    So delicious! I like to leave a few chunks in it and everyone loves it! Great flavors!

    Reply
  3. Anne says

    November 15, 2021 at 8:13 pm

    5 stars
    This is perfect for cold weather comfort food!

    Reply
  4. Sarah says

    November 15, 2021 at 8:32 pm

    5 stars
    OMG, definitely making this for Thanksgiving! Thank you so much for sharing.

    Reply
  5. Meg says

    November 15, 2021 at 11:41 pm

    5 stars
    Oh my goodness this sounds like heaven! I love peanut butter in my soups but have never tried it with sweet potato before. Thank you so much for this recipe!!

    Reply
  6. Sherry Ronning says

    November 16, 2021 at 4:50 am

    5 stars
    I would have never thought to add peanut butter to my sweet potato soup. Great advice and great tasting soup!!

    Reply
  7. Jenn says

    November 16, 2021 at 1:44 pm

    5 stars
    The hint of ginger really adds such lovely flavor to this creamy soup!

    Reply
  8. laura says

    November 16, 2021 at 4:34 pm

    5 stars
    Such a lovely soup, full of flavor and what a great color!!

    Reply

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We love sharing our vegetarian food and drink recipes with you. If you’re cutting down on meat, going vegetarian or vegan, there’s something delicious to eat and drink for you here
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