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Hearty Dinners/ Lunch/ Potato/ Spice

Curried Sweet Potato Soup

November 29, 2021 (Last Updated: December 25, 2023) by Chris Collins

This Curried Sweet Potato Soup can only be described as a soul-hugging bowl of goodness. It’s also super easy to make too!

This soup strikes the perfect balance of sweet and spice in the most delicious way possible. It’s a proper winter warmer that’s perfect for the cooler months! Follow me…

curried sweet potato soup served in large grey bowl on wooden board with silver spoon and flatbread

Making Curried Sweet Potato Soup

The Curry Part

To give the soup that curry twist, we’re just going to use a concoction of simple store cupboard spices – including curry powder. Yep, no shame in using curry powder! Does the trick perfectly alongside some paprika, turmeric, ground coriander and cumin. We’re also going to using coconut milk as part of the liquid to help marry all the flavours together!

The Sweet Potato Part

No need to precook the spuds, just peel & dice them and you’re ready to go. They cook in the pot with everything else, which actually helps the flavours exchange between the sweet potato and other ingredients.

Can I sub regular potato for this recipe?

The selling point of this recipe is the sweet and spicy balance, which is something regular potatoes can’t offer. As such, it’s gotta be sweet potatoes!

Process shots: fry onion in coconut oil (photo 1), fry garlic/ginger & toast spices (photo 2), add sweet potato, coconut milk and stock (photo 3), stir (photo 4), simmer (photo 5), blitz (photo 6).

6 step by step photos showing how to make curried sweet potato soup

close up shot of ladle scooping up sweet potato soup from large pot

Serving Curried Sweet Potato Soup

The soup is fab as it is, but a bit of garnish to wrap everything up is a must. Here’s what I like:

  • Cream – can sub a tbsp or so of coconut milk.
  • Crispy Fried Onions – offers a nice textural contrast to the creamy soup.
  • Coriander/Cilantro – adds a pop of colour and compliments the curry aspect.
  • Flatbread – makes a nice change from other breads and again, compliments the curry aspect.

Other garnishes that work nicely are crushed peanuts, toasted coconut flakes and chilli flakes!

Process shots: pour soup into bowl (photo 1), drizzle with cream (photo 2), top with crispy onions (photo 3), sprinkle with coriander/cilantro (photo 4).

4 step by step photos showing how to serve sweet potato soup

Curried Sweet Potato Soup FAQ

How spicy is this soup?

It’s fairly mild, but it’s completely in your control. I use hot curry powder, but you can use mild if you’re at all weary. If you want it spicier then I recommend adding in some cayenne pepper a pinch or so at a time!

How long will this last in the fridge?

I find this stays good for 3-5 days. Just leave off the garnish and reheat on the stove or in the microwave!

Can I freeze this soup?

Yep! Just thaw and reheat as above.

Alrighty, let’s tuck into the full recipe for this curried sweet potato soup shall we?!

close up shot of curry sweet potato soup in large grey bowl garnished with fried onions, cream and coriander

How to make Curried Sweet Potato Soup (Full Recipe & Video)

curried sweet potato soup served in large grey bowl on wooden board with silver spoon and flatbread

Curried Sweet Potato Soup

This Curried Sweet Potato Soup can only be described as a soul-hugging bowl of goodness. It's also super easy to make too! Serves 4 large portions for a main or 6 for small starter.
5 from 1 vote
Print Pin Rate
Servings (click & slide): 4
Course: Main Course / Starter
Cuisine: Indian / Western
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: 479kcal
Cost per serving: £2 / $2.50


  • Large Pot & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Hand Blender
  • Potato Peeler
  • Ladle
  • Jug (for stock)

Ingredients (check list):


  • 2lb / 1kg whole Sweet Potatoes, peeled then diced into bite sized chunks
  • 4 cups / 1 litre Chicken Stock, or more as needed (can sub Veggie Stock)
  • 1x 14oz / 400ml can of Coconut Milk
  • 1 large Onion, finely diced
  • 3 cloves of Garlic, finely diced
  • 2 tsp finely diced Ginger
  • 1 tbsp Hot Curry Powder
  • 1 tsp EACH: Paprika, Cumin, Ground Coriander, Turmeric
  • 1 tbsp Coconut Oil, can sub olive oil
  • Salt & Pepper, to taste

To Serve

  • Flatbreads
  • drizzle of Cream (can also hold back a couple tbsp of coconut milk and use that instead)
  • Crispy Fried Onions
  • Coriander/Cilantro (only add this is you know you love it)


  • In a large pot over medium heat melt in 1 tbsp coconut oil then add in a large diced onion. Fry until soft and golden then and in garlic and ginger. Fry for another couple of mins then add in 1 tbsp curry powder and 1 tsp paprika, cumin, ground coriander and turmeric. Toast the spices for a minute or so.
  • Add in diced sweet potato then pour in stock and coconut milk. Add a pinch of salt and pepper (can adjust this later), give everything a mix then simmer for 20-30mins, or until the sweet potato is cooked right through (timings will depend on size of potato chunks).
  • Turn off heat and use a hand blender to blitz until smooth (don't over blend or the consistency can become gluey). Add more stock to thin out if needed, or continue to simmer and thicken if you go a little overboard with the liquid. Adjust seasoning if needed.
  • Serve individual portions with a drizzle of cream/coconut milk, crispy fried onions and coriander/cilantro (optional). Dunk in flatbreads and enjoy!

Quick 1 min demo!


a) How Spicy is this soup? - It's fairly mild as written, but it is completely in your control. If you're weary of spice at all you can use mild curry powder. If you want it spicier I recommend adding in some cayenne pepper a pinch at a time after it's cooked until your desired heat.
b) How long does this last in the fridge? - I find this stays good for 3-5days tightly sealed in the fridge. Just reheat over low heat on the stove or short blasts in the microwave.
c) Can I freeze this soup? - Yep! Just thaw in the fridge and reheat as above.
d) Alternative Garnish - I've tried this soup with toasted flakes coconut, which works nicely, as does crushed peanuts. Add chilli flakes for extra heat!
e) Calories - based on sharing between 4 with no sides or garnish:

Your Private Notes:


Nutrition Facts
Curried Sweet Potato Soup
Amount Per Serving
Calories 479 Calories from Fat 249
% Daily Value*
Fat 27.63g43%
Saturated Fat 24.168g121%
Trans Fat 0.006g
Polyunsaturated Fat 0.416g
Monounsaturated Fat 1.359g
Sodium 143mg6%
Potassium 1114mg32%
Carbohydrates 56.48g19%
Fiber 10.5g42%
Sugar 14.49g16%
Protein 6.65g13%
Vitamin A 32182IU644%
Vitamin C 11.8mg14%
Calcium 105mg11%
Iron 3.45mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

Looking for curry? Check out my Halloumi and Sweet Potato Curry!

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Recipe Rating


  • Reply
    Carol Walden
    December 27, 2021 at 8:10 am

    5 stars
    Amazing soup, that went down really well on Xmas day by my family, they all loved it. Unfortunately I couldn’t taste it due to previously having covid, but the texture was perfect. Would highly recommend it.

    • Reply
      Chris Collins
      December 27, 2021 at 11:09 am

      Such a shame you couldn’t taste but happy to hear it went down well will the family! Thanks for the review, Carol 🙂 C.