This Sweet Potato Coconut Soup is a warm and comforting recipe, perfect for any day. It's delicious and easy to make with a touch of spice from jalapeno and creamy coconut milk. Ideal for quick weeknight meals.
You'll also love my spicy sweet potato soup and curry sweet potato soup.
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⭐️ Why this recipe works
- Creamy Texture: Blending the soup creates a velvety texture, enhanced by the full-fat coconut milk.
- Simple Ingredients: Uses readily available ingredients without compromising on taste.
- Nutrient-Dense: Packed with vitamins, minerals, and anti-inflammatory properties from sweet potatoes, coconut milk, and curry paste.
- Versatile: Can be easily adjusted with various garnishes and added proteins or vegetables.
🧾 Ingredients notes
- Yellow onion: Adds a base layer of sweetness and flavor.
- Jalapeno chili pepper: Provides a hint of heat.
- Sweet potatoes: Main ingredient providing natural sweetness and creamy texture.
- Thai red curry paste: Adds depth and a subtle spiciness.
- Vegetable broth: Forms the soup's liquid base.
- Full-fat coconut milk: Contributes to the creamy texture and rich flavor.
- Garnishes (chopped cilantro, olive oil, chili flakes): Adds freshness, a finishing touch, and additional heat if desired.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Creamy Sweet Potato Coconut Soup recipe step-by-step
- Prepare the Base: In a heavy-bottomed saucepan, warm olive oil over medium heat. Add the diced onion and sliced jalapeno chili pepper. Sweat for about 5 minutes until soft and translucent.
- Add Sweet Potatoes and Curry Paste: Stir in the diced sweet potatoes, mixing well with the onion and chili. Add Thai red curry paste, stirring until well combined.
- Simmer the Soup: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.
- Blend the Soup: Carefully transfer the sweet potatoes and broth to a blender. Blend until smooth, working in batches if necessary. Return the blended soup to the saucepan and stir in the coconut milk. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro, a drizzle of olive oil, and a sprinkle of chili flakes.
📖 Substitutions and variations
- Spice Level: Adjust the amount of jalapeno or use a milder chili for less heat.
- Add Vegetables: Incorporate carrots or bell peppers for extra nutrients and flavor.
- Protein Boost: Add cooked chicken, shrimp, or tofu to make it more filling. It would make it similar to my Thai shrimp curry soup.
- Herb Variations: Substitute cilantro with fresh basil or parsley.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Flavor Layering: For deeper flavor, consider adding a splash of fish sauce or soy sauce when sautéing the onions and jalapeno.
- Texture Variation: If you prefer a chunky texture, mash some of the sweet potatoes with a fork before blending the rest.
- Nutty Flavor: Add a spoonful of peanut butter or almond butter when blending for a subtle nutty flavor that complements the coconut and sweet potato.
- Spice Infusion: Toast the curry paste in the saucepan before adding the sweet potatoes and broth to release more of its aromatic oils.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 5 days.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the soup over medium heat on the stovetop, stirring occasionally until heated through. Alternatively, microwave individual portions on medium power until hot.
❓Recipe FAQ's
Yes, you can. Combine all ingredients except the coconut milk in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup and stir in the coconut milk at the end.
You can use an immersion blender directly in the pot, or mash the sweet potatoes with a potato masher for a chunkier texture.
Remove the seeds from the jalapeno or use a milder pepper like bell pepper. Additionally, you can reduce the amount of curry paste.
In addition to cilantro, olive oil, and chili flakes, you can garnish with toasted coconut flakes, lime wedges, green onions, or a dollop of Greek yogurt.
More healthy and comforting soup recipes:
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Easy Creamy Sweet Potato Coconut Soup
Ingredients
- 1 medium yellow onion, diced
- 1 jalapeno chili pepper, sliced (see note 1)
- 3 cups sweet potatoes, diced (about 3 small/medium)
- 1 tablespoon Thai red curry paste
- 3 cups vegetable broth, see note 2
- 1 can, 14 oz full-fat coconut milk (see note 3)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garnish:
Garnishes:
- Chopped cilantro
- Olive oil
- Chili flakes
Instructions
Prepare the Base:
- In a heavy-bottomed saucepan, warm 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sliced jalapeno chili pepper. Sweat for about 5 minutes, until soft and translucent.
Add Sweet Potatoes and Curry Paste:
- Stir in the diced sweet potatoes, mixing well with the onion and chili. Add 1 tablespoon of Thai red curry paste, stirring until well combined.
Simmer the Soup:
- Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.
Blend the Soup:
- Carefully transfer the sweet potatoes and broth to a blender. Blend until smooth, working in batches if necessary.
- Return the blended soup to the saucepan and stir in the coconut milk. Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with chopped cilantro, a drizzle of olive oil, and a sprinkle of chili flakes.
Notes
- Adjusting Spice Level: Leave the seeds in the jalapeno for a spicier soup or add another chili pepper. For less heat, remove the seeds.
- Vegetable Broth Shortcut: Use a vegetable bouillon cube dissolved in boiling water for a quick and easy broth.
- Coconut Milk Consistency: Whisk it in a measuring jug before adding the coconut milk until smooth. Add gradually to achieve your desired consistency. Save a few tablespoons for drizzling on top.
- Freezing Instructions: Cool the soup completely before transferring it to ziplock bags or freezer-safe containers. Freeze for up to 3 months for a quick and easy meal.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Carol says
Looks yummy. If I want a chunkier soup and to save time could I omit the blending?
Debs says
Hi Carol! Yes, you can totally skip the blending if you want a chunkier soup or you can try this soup... Thai yellow curry sweet potato soup https://saltedmint.com/thai-yellow-curry-sweet-potato-soup/
Let me know how it goes.
Albert Bevia says
Lately I have been just craving sweet potatoes, so this soup a must try! love the flavors you put into this recipe 🙂
Myra says
This soup looks like perfect comfort food - must try it soon!
Debs says
Thanks so much Myra! It's perfect cosy food!
Alyssa | Flaxseeds & Fairytales says
This soup looks so creamy and delicious! I love the use of coconut milk in soups. It gives them a subtle, coconut flavor that's so addicting. Can't wait to try this!
Debs says
Thanks so much Alyssa!
Mary Ann | The Beach House Kitchen says
I could totally use a bowl of this today Debs! It went from 73 and sunny yesterday to 40's and cold and rainy today! This would warm me right up, satisfy my appetite and brighten my spirits!
Lucy @ Supergoldenbakes says
That's a great tip to blend while the soup is still hot. This soup sounds wonderful.
Karen (Back Road Journal) says
I bet your soup is as delicious as it is pretty.
Nancy Buchanan says
I adore curry and so I know I will adore this soup! Love, love, love the way you've done the step by step photos!
Debs says
Thanks so much Nancy!