Curried Sweet Potato Soup

This curried sweet potato soup has a lovely balance of sweet and spicy, and it's just the perfect treat for a cold winter night. It's also super easy to make and budget-friendly!

Sweet potato is an excellent ingredient for soups because its sweetness pairs great with various veggies and spices.

This curried sweet potato soup has Indian flavors and it's packed with veggies and protein for a balanced yet delicious meal.

Besides being super tasty, this sweet potato lentil curry soup is also super quick to make in one pot.

You only need a handful of very simple ingredients to make this warming and nourishing soup, and you can easily make it your own by adding any other veggies you may have.

Why you'll love this curried sweet potato soup

• Naturally creamy and extra flavorful
• Easy to make with very little hands-on time
• Adjust the heat level to your likening

Ingredients and substitutions

Olive oil - I use olive oil to saute the veggies because I always have some in the kitchen but you can substitute with canola oil or coconut oil.

Red onion - I like to make this soup with red onion, but you can also use regular yellow onion.

Carrot - You can dice the carrot or slice it into rounds. A couple of celery sticks also work here.

Garlic and ginger - Fresh garlic and ginger are perfect in this soup, but if you don't have any on hand, you can use a garlic ginger paste instead.

Curry powder - Mild curry powder will keep this soup family-friendly, but if you want it to be fiery, you can use a medium or hot curry powder instead.

Crushed tomatoes - Use either crushed or diced tomatoes in this soup. Add a tablespoon of double-concentrated tomato paste for an even more pronounced tomato flavor.

Sweet potatoes - Cut the sweet potatoes into equal cubes so they cook evenly. Butternut squash also works in this soup.

Green lentils - A can of green lentils adds loads of fiber and protein to the soup. Drain and rinse the lentils before adding them to the pot.

Vegetable stock - Both homemade and shop-bought vegetable stock work here. You can use a low-sodium vegetable broth as needed.

Coconut cream - The soup is naturally creamy from the sweet potatoes, but adding coconut cream gives it a great flavour and makes it super smooth. Substitute with your favorite plant-based cream if you're not a fan of coconut.

How to make sweet potato coconut milk soup

Heat the olive oil in a heavy-bottomed pot and cook the red onion and carrot for 7-8 minutes over medium heat until softened.

Add the garlic and ginger and continue to cook for another minute, then stir in the curry powder.

Add the crushed tomatoes, sweet potatoes, green lentils and vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes, covered with a lid.

Stir in the coconut cream and simmer for another 5 minutes.

Add the fresh cilantro, season to taste and serve with your favorite crusty bread or naan bread.

Leftovers and storage

• This sweet potato coconut curry soup tastes even better the next day so it's great for meal prep.
• Keep the leftovers in an airtight container for up to 5 days in the fridge.
• Reheat the soup in the microwave or on the stovetop.
• The soup freezes well for up to 3 months. Defrost it in the microwave overnight before reheating.

Recipe notes and tips

• You can transform this into a smooth sweet potato soup if you like. Use a handheld blender to blitz it right in the pot.
• Other veggies that work well in this soup include broccoli, cauliflower and mushrooms.
• This soup pairs well with a chunk of crusty bread or with warm naan bread.

If you liked this curried sweet potato soup, you might also like some of my other easy vegan soup recipes:

• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Orzo Vegetable Soup
• Vegan Tom Yum Soup
• Easy Vegan Potato Soup
• Vegan Chickpea Noodle Soup

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