Curried Sweet Potato Soup

Curried Sweet Potato Soup /

Thank you all so much for the sweet birthday wishes yesterday. I had a great day, although today is even better because the sun is shining for the first time in 3 days.. (I know, I’m so spoiled living where I do). Dreary weather just gets me so down…

Curried Sweet Potato Soup /

But it takes a few gloomy days to feel grateful for the gorgeous days… and if it weren’t for the occasional grey sky, I probably wouldn’t make as much soup as I do.

We’ve been eating this one all week. It’s so hearty, warming and surprisingly easy. We’ve got just over a month of winter left to go (in our world), and I’m pretty sure this recipe will help get us through it…

4.9 from 7 reviews

curried sweet potato soup

Serves: serves 3-4 as a main, 4-6 as a side
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons madras curry powder
  • 2 medium sweet potatoes, chopped into cubes
  • ½ cup peas (can be frozen)
  • 1 can lite coconut milk (2 cups)
  • 2-4 cups veggie broth (less for a thicker consistency, more for thinner)
  • 2 tablespoons brown sugar
  • squeeze of one juicy lime
  • a few handfuls of spinach
  • salt
  • handful of chopped cilantro, for garnish
  • a few pinches of red pepper flakes
  1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
  2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
  3. Stir in the peas and spinach and cook for just another minute or two.
  4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
  5. Top with cilantro and serve with naan bread on the side.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Rachel Cantin

    Miam we loved it!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rachel, so glad you enjoyed the recipe!

  2. Evie

    This is one of my favorite soups!!!!! πŸ™‚

    • Jeanine Donofrio

      I’m so happy to hear!

  3. Beth

    This sounds incredible! Silly question but do you peel the sweet potatoes first? Thank you!!!

    • Jeanine Donofrio

      Yes, they’re peeled. Sorry, this is an older recipe and we’re much better with those kinds of details now πŸ™‚

  4. Marta

    This soup is perfect. I decided to make it as I had quite a lot of sweet potatoes in my kitchen and it is spot on. It turned out I had no curry powder left so I ended up making my own madras for the first time. So all in all – a great culinary adventure. I made the soup for three days and it lasted one and a half, which gives you a hint how yummy it is πŸ˜€ Loving your recipes woman!!

    • Jeanine Donofrio

      Hi Marta, I’m so glad you loved the soup!

  5. Cyndy

    YUMMERS! Easy, quick, and delicious! Great week night dinner. I did peel the sweet potatoes, and used Better than Bouillon for the vegetable broth which has a heartier flavor and doesn’t water your soups down

    • Jeanine Donofrio

      Hi Cyndy, I’m so glad you loved it!

  6. Caroline

    I would like spiralized and other heallty meals

  7. Heather

    SO SO good. I’ve made this twice now and it’s been fabulous each time. Thanks for such a great recipe!

    • Jeanine Donofrio

      you’re welcome, I’m so glad you enjoyed it! πŸ™‚

  8. TrySomethingNew

    So, I was doubtful of this recipe but really enjoyed it. The one change I made was that I swapped chickpeas for the peas. Super yummy!

    • jeanine

      Ha, I’m so glad you liked it! :). I love the idea of chickpeas in here (well, ok I love the idea of chickpeas in anything)…

  9. Nicolette

    I love your blog, thank you for all your delicious recipes! I made this tonight for a few friends who came over to dinner. I followed the recipe quite closely (including accompanying the dish with naan). The only things I substituted were chicken broth for vegetable broth and olive oil for coconut oil (didn’t have either of the ingredients the recipe called for on hand). Came out fantastic! SO yummy.

    • jeanine

      Hi Nicolette – thanks! I’m so glad you liked it. Mmm… naan with this soup sounds so perfect πŸ™‚

  10. Ceshini

    This soup is sooooooooooooooo! πŸ™‚ Good! It’s a cold day here in Maryland, and this soup is oh so perfect, and perfectly yummy! I used kale and spinach and it is great! Thanks for a truly delicious recipe!

    • jeanine

      Ooh, I’m so glad you liked it! It’s by far one of my favorites πŸ™‚

  11. Aubrey from

    Hi! I know this is an old post, but does this soup freeze/reheat well?


  12. Liz

    Love this soup and have made numerous times now. I make a double batch and while it tends to thicken up give a couple of days in the fridge, I like to serve the leftovers over rice for another yummy meal. πŸ™‚

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.