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!
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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.
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.
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!
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.
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.
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!
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!
Sweet potato soup recipe
Utensils
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
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 onions2 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 minutes4 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 leavesSalt 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
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.
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Got leftover coconut milk? Try this cookies and cream protein shake from our friends at Fit as a Mama Bear.
Did you make this recipe?
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lynn polito says
This is so delicious and full of flavor!!
Kim at Three Olives Branch says
So delicious! I like to leave a few chunks in it and everyone loves it! Great flavors!
Anne says
This is perfect for cold weather comfort food!
Sarah says
OMG, definitely making this for Thanksgiving! Thank you so much for sharing.
Meg says
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!!
Sherry Ronning says
I would have never thought to add peanut butter to my sweet potato soup. Great advice and great tasting soup!!
Jenn says
The hint of ginger really adds such lovely flavor to this creamy soup!
laura says
Such a lovely soup, full of flavor and what a great color!!