coconut curried sweet potato soup

I made myself the easiest and most delicious lunch yesterday! In fact, the recipe was SO simple, I almost didn’t blog about it.

But then as I licked my bowl clean, I realized it was my duty as a food blogger to share this soup with you so that you, too, can experience a mind blowing sweet potato epiphany.

To start, let’s just agree that coconut milk and baked sweet potatoes belong together like cupcakes and buttercream. Like bacon and eggs. Like strappy sandals and pedicures.

And when you blend them together, along with a little bit of spice and some veggie stock, you have one of the simplest (and most delicious!) soups out there.

And that’s it! Lunch really couldn’t get any easier. Yesterday I enjoyed my bowl of coconut curried sweet potato soup with a warm corn tortilla slathered in jalapeno cheddar hummus and topped with feta cheese.


Next time I make this, I’m going to stir some pan seared shrimp in at the end. The simple, vegan version was delicious though and perfect on a cloudy, cool Spring day.

Coconut Curried Sweet Potato Soup

serves 2

Print this recipe!


1 large sweet potato or garnet yam, pricked all over with a fork

1/2 cup light coconut milk

1 cup vegetable stock

1/4 tsp salt

1 tsp curry powder

1/2 tsp garam masala

pinch of cayenne pepper

chopped fresh cilantro for serving


Preheat the oven to 400 degrees.

Bake sweet potato for 45 minutes or until very tender. Remove from oven and let cool.

Blend together sweet potato (minus the skin) and all other ingredients. Re-heat soup if necessary and serve with chopped cilantro on top.


1 hour

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  • Reply
    megan @ blackberries for jam
    April 12, 2011 at 5:08 am

    Mmmm, that soup looks so velvety and delicious!

  • Reply
    April 12, 2011 at 5:13 am

    The two are a match made in heaven!

  • Reply
    Samantha Ullrich
    April 12, 2011 at 5:15 am

    Mmmm, this is a definitely must-try! Looks spicy, sweet, and delicious!

  • Reply
    April 12, 2011 at 5:17 am

    definitely attempting to double this for dinner tonight!

  • Reply
    Angela @ Eat Spin Run Repeat
    April 12, 2011 at 5:21 am

    Yummm this looks so creamy and delicious! I love sweet potatos and even though it’s spring, soups have been my lunch preference for the last week or so. Great recipe Jenna!

  • Reply
    Samantha Angela @ Bikini Birthday
    April 12, 2011 at 5:21 am

    WOW, that sounds really fantastic!

  • Reply
    Justeeen @ Blissful Baking
    April 12, 2011 at 5:38 am

    Yum! The coconut + spices sound like they would be amazing with the sweet potato!

  • Reply
    Beth @ Beth's Journey to Thin
    April 12, 2011 at 5:47 am

    Wow. That sounds AMAZING. I want that for lunch please!

  • Reply
    mary (sisters running the kitchen)
    April 12, 2011 at 5:51 am

    I made a soup very similar to this two weeks ago. I love the texture the sweet potato brings to the soup! I used regular cream in mine because I was afraid to try coconut milk!!! Does coconut milk have a really strong taste?

    • Reply
      September 16, 2012 at 12:53 pm

      AFRAID??????!!! Yes, Coconut milk DOES have a strong taste! That’s what makes this soup so delicious! You missed the best part!!

  • Reply
    April 12, 2011 at 5:56 am

    I love it. That soups looks so thick and creamy! Perfect!

  • Reply
    Heather @ Sugar & Spice
    April 12, 2011 at 5:58 am

    Oh my gosh, I cannot wait to make this! Thank you for posting – especially since you almost didn’t. I can tell this recipe is going to be a keeper. It’s 8:30 am and I am craving sweet potato / coconut milk soup for breakfast!!

  • Reply
    amy walters, aDESIGNdock
    April 12, 2011 at 5:58 am

    Jenna, that sounds delicious! I love this. I have a can of coconut milk in my cupboard, but it doesn’t say “light”. Would this make it a lot “less” healthy? Also, I heard some sweet potatoes have lots of sugar…is there a certain type I should look for? I know you’re super busy, so no hard feelings if you can’t respond πŸ˜‰ Cheers!


  • Reply
    megan @ whatmegansmaking
    April 12, 2011 at 6:03 am

    I never use coconut milk, but that is a great idea!

  • Reply
    Elizabeth@The Sweet Life
    April 12, 2011 at 6:07 am

    What a creative and unique recipe!

  • Reply
    Sarah @ The Pajama Chef
    April 12, 2011 at 6:14 am

    looks great! i make a similar soup πŸ™‚ delicious!

  • Reply
    Lucy @ The Sweet Touch
    April 12, 2011 at 6:17 am

    Mmmmm, perfect for spring, I think the coconut milk lightens it up perfectly!

  • Reply
    Baking 'n' Books
    April 12, 2011 at 6:18 am

    I’ve never had coconut milk in soup but it would make it thicker. Sweet potatoes anytime!

  • Reply
    April 12, 2011 at 6:20 am

    I love simple soups! This looks so good!

  • Reply
    Jenny @ Fitness Health and Food
    April 12, 2011 at 6:22 am

    yum! my family makes a very similar recipe that involves a little OJ just to boost the flavor a bit – this looks delish! πŸ™‚

  • Reply
    April 12, 2011 at 6:25 am

    glad you decided to share this one! I just might make it.

  • Reply
    Jessica @ How Sweet
    April 12, 2011 at 6:25 am

    I think I’d love some shrimp in this too. Mmmmm.

  • Reply
    Liz @ Tip Top Shape
    April 12, 2011 at 6:36 am

    This looks great!!! Sometimes the simplest recipes are truly the best πŸ˜€

  • Reply
    Brooke @ bittersweetb
    April 12, 2011 at 6:39 am

    I love the bright orange color. This sounds perfect for a rainy day on the east coast, like today.

  • Reply
    Michelle | Gold-hearted Girl
    April 12, 2011 at 6:51 am

    I ALWAYS order sweet potato soup when I go out but for some reason never make it at home. Why, I don’t know, but I gotta try this!

  • Reply
    kristina (downhomevegetarian)
    April 12, 2011 at 6:53 am

    Looks delicious. I love fabulous easy soups – such a great way to have a healthy easy meal for lunches at the office.

  • Reply
    Heather at Heather's Dish
    April 12, 2011 at 6:55 am

    It almost feels like cheating just reading about the simplicity…means it’s my kind of soup πŸ˜‰

  • Reply
    Holly @ The Runny Egg
    April 12, 2011 at 6:58 am

    Good call on adding some shrimp next time. That sounds delicious!

  • Reply
    Claire @ Live and Love to Eat
    April 12, 2011 at 7:00 am

    I’m trying to ease myself into liking curry, and this might be the way to go.

  • Reply
    R @ Learning As I Chop
    April 12, 2011 at 7:00 am

    Yes, definitely agree that shrimp would add to this soup. It looks great!

  • Reply
    April 12, 2011 at 7:01 am

    What a lovely looking soup. I second that shrimp idea too!

  • Reply
    Jil @ Big City, Lil Kitchen
    April 12, 2011 at 7:05 am

    Wowow- this looks so delicious.

  • Reply
    Urban Wife
    April 12, 2011 at 7:09 am

    Looks delish! Although it’s already too hot outside to eat soup, I’ll be making this if it gets below 50 degrees. πŸ™‚

  • Reply
    April 12, 2011 at 7:09 am

    So quick and easy! Yum!

  • Reply
    Urban Wife
    April 12, 2011 at 7:10 am

    p.s. It might even be good with butternut squash instead of sweet potato!

  • Reply
    April 12, 2011 at 7:12 am

    Yummy, and easy enough for any random day! I have a couple sweet potatoes sitting in my kitchen that yell at me to use them every time I walk by.

  • Reply
    Hannah (Culture Connoisseur)
    April 12, 2011 at 7:14 am

    This lookes really good. I recently made a coconut curried cauliflower soup from the Whole Foods site. It was “eh.” This looks like a much better combination!

  • Reply
    Miranda @ working mom works out
    April 12, 2011 at 7:24 am

    Yum and easy? I can get behind this. And definitely adding shrimp.

  • Reply
    Rachel @ The Perseverance Diaries
    April 12, 2011 at 7:24 am

    OH MY. This looks absolutely delicious. I always have sweet potatoes and coconut milk in my pantry. You better believe I will be making this dish for lunch today! It’s still chilly in NYC despite the fact that it’s April. This is perfect for a cold day, yum yum yum πŸ™‚

  • Reply
    Heather @ Get Healthy with Heather
    April 12, 2011 at 7:29 am

    Sweet potato, curry and coconut milk were seriously meant to marry together in a bowl. This sounds amazing and looks so creamy.

  • Reply
    Jess (Sweet Potato)
    April 12, 2011 at 7:42 am

    Looks fantastic, and right up my alley! πŸ™‚

  • Reply
    Heather @ Health, Happiness, and Hope
    April 12, 2011 at 7:43 am

    I love how simple this recipe is! And incredible flavors of course. Perfect for a lunch!

  • Reply
    April 12, 2011 at 7:44 am

    oh wow. will definitely be making this sweet and simple recipe at some point πŸ˜‰

  • Reply
    French Heart
    April 12, 2011 at 8:02 am

    Love soup….that looks and sounds delicious.

  • Reply
    Kelsey @ Snacking Squirrel
    April 12, 2011 at 8:16 am

    sweet potato curried soup with the sweet potato NOT from a can!! this is fantastic Jenna πŸ™‚ high five on making such a wonderful soup!! <3

  • Reply
    April 12, 2011 at 8:21 am

    I don’t think you have any idea how many of your recipes I star in my reader!

    I am stocking my freezer and preparing for guests this weekend and will be making 3 of your recipes including this one tonight . Right now I am really hungry though and want this immediately!!!

  • Reply
    April 12, 2011 at 8:50 am

    Have you seen one of your sandwhiches is posted on Pioneer Woman’s site πŸ™‚

  • Reply
    April 12, 2011 at 8:52 am

    This looks SO amazing! I love both coconut and sweet potatoes and I am pretty sure the two together will be wonderful! πŸ™‚

  • Reply
    Mary (what's cookin' with mary)
    April 12, 2011 at 8:54 am

    I am seriously making this for dinner tonight! I have every ingredient and it sounds SO GOOD! Jenna, this one is brilliant! Thanks for the recipe. πŸ™‚

  • Reply
    Natalia - a side of simple
    April 12, 2011 at 10:02 am

    Anything this easy is a yes in my book πŸ™‚ Plus, life is just always betta with feta. Can’t deny.

  • Reply
    Laura @FoodSnobSTL
    April 12, 2011 at 10:04 am

    I’ve seen a lot if recipes I wanted to try that included garam masala, but I don’t have any. this is the one recipe that has convinced me to go buy some.

  • Reply
    April 12, 2011 at 10:11 am

    This looks amazing again, Jenna. You do show us some awesome stuff here!

  • Reply
    Jessica @ Dishin' About Nutrition
    April 12, 2011 at 10:23 am

    What a great idea! I bought wayyy too many sweet potatoes by accident (if you call that an accident! haha) but now I know what to do with them!

  • Reply
    Lindsay @ Pinch of Yum
    April 12, 2011 at 10:24 am

    I love the idea of adding some shrimp. The consistency of this looks perfect.

  • Reply
    kaila @ healthyhelper blog!
    April 12, 2011 at 10:48 am

    Two of the best ingredients you can work with in my opinion! The sweetness of the taters coupled with the rich creaminess of the coconut milk……FABULOUSO!

  • Reply
    April 12, 2011 at 10:58 am

    Oh wow, this seems so easy, will definitely be making soon…I have all the ingredients in the house minus the sweet potato πŸ™‚

  • Reply
    April 12, 2011 at 11:13 am

    oh.em.gee. I’m wowing over here. this looks (& sounds) unbelievable!

  • Reply
    April 12, 2011 at 11:17 am

    Easy soups like this make me so happy! This looks lovely. Great recipe!

  • Reply
    Melissa @ Journey to Marvelous
    April 12, 2011 at 11:37 am

    That soup looks delish, and so easy! I’ve tried a few prepared sweet potato soups and haven’t found one I like. I’ll have to try this for sure!

  • Reply
    April 12, 2011 at 11:47 am

    Yum. Hey, have you been to the Penzey’s spice store in Santa Rosa? You would love it. Penzey’s Spices, 736 Farmers Lane, Santa Rosa (707) 566-7772

  • Reply
    Averie (LoveVeggiesAndYoga)
    April 12, 2011 at 12:09 pm

    Simple is great! This sounds wonderful, the flavors (coconut milk, garam masala, a sweet can’t go wrong!) and the fact that it’s so easy just makes me even more inclined to make it!

    Thanks for doing your food blogger “duties” and sharing it πŸ™‚

  • Reply
    April 12, 2011 at 12:39 pm

    Thanks for this recipe!! It’s so simple I’m def gonna try it right away!! The weather has been super rainy so I’m definitely in a soup eatin mood πŸ™‚

  • Reply
    Happy When Not Hungry
    April 12, 2011 at 3:13 pm

    This soup looks amazing! I love how simple this is and so happy you shared πŸ™‚

  • Reply
    April 12, 2011 at 5:31 pm

    I would love to try this, but I was wondering if I could use pumpkin puree instead of sweet potato, since I have a bunch left over. Do you think it would work? (How much puree would I sub in, anyway?)

    • Reply
      April 12, 2011 at 7:31 pm

      hmm it might have a little bit of a thinner consistency because pumpkin is a lot softer than a baked sweet potato. You could try it, but add less chicken broth to get the consistency you desire!

  • Reply
    A Teenage Gourmet (Sami)
    April 12, 2011 at 6:46 pm

    A have a gajillion sweet potatoes to use, thank you!!!

  • Reply
    Sabrina @ Radioactive Runner
    April 13, 2011 at 4:38 am

    I love how simple this is…. easy and sounds delicious… my kind of lunch!!

  • Reply
    Joanna goes vegan
    April 13, 2011 at 6:00 am

    Wooow, this soup looks lovely and soooo delicious.

  • Reply
    Kaileen Elise
    April 13, 2011 at 9:53 am

    This looks delish! I’m glad you decided to share – I’m a huge fan of simple meals with a few ingredients. Can’t wait to give it a try soon!!

  • Reply
    sweet tater 2 ways « the edible perspective
    April 13, 2011 at 11:46 pm

    […] other day I saw Jenna make a super simple coconut curried sweet potato soup.  She cooked the potato, then blended it with spices, coconut milk + veggie stock.  […]

  • Reply
    Emma (Namaste Everyday)
    April 14, 2011 at 4:03 am

    i love sweet potato and curry combo – I made latkes once! I also love the cilantro additive, since it’s one of my favorite flavors!

  • Reply
    April 14, 2011 at 9:15 am

    Try this! I had a butternut squash going bad on the counter, so I used that in place of the sweet potato. First I sauteed some garlic then added curry, garam masala and ginger. I used a whole can of light coconut milk and about a pound and a half of chopped squash, bringing that to a boil and then simmering it until it was really soft. I used an immersion blender to finish it, but I left a few chunks of squash. It was delightful!

  • Reply
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  • Reply
    A Teenage Gourmet (Sami)
    April 15, 2011 at 2:32 pm

    I added a touch of vinegar to brighten the flavor. Superrr easy. πŸ™‚

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    April 16, 2011 at 3:00 am

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    April 16, 2011 at 5:08 am

    It is amazing how some of our simplest creations almost don’t get blogged about. So happy you did – you are right the perfect combo those sweet potatoes & coconut milk!

  • Reply
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  • Reply
    April 16, 2011 at 7:52 pm

    Yum! I love the combination of coconut milk, curry and sweet potatoes!

  • Reply
    April 19, 2011 at 4:50 pm

    Just made it for supper – so good! Thanks for the simple and easy dinner πŸ™‚

  • Reply
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    April 23, 2011 at 12:12 pm

    […] be making this very soon to use up the case of sweet potatoes I just bought. And this. Obsessed with sweet potatoes? Why yes I […]

  • Reply
    May 10, 2011 at 7:51 am

    Made this last night for dinner and it was perfect for a cool spring evening. Quite delicious! Thanks for the recipe!

  • Reply
    jamie @ jamelafamela
    May 26, 2011 at 6:29 am

    definitely making this this weekend!!! thanks!!

  • Reply
    Cookie and Kate
    June 1, 2011 at 5:26 pm

    I’m a sweet potato fanatic, and you just blew my mind. Woah there.

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  • Reply
    Hannah R.
    September 28, 2011 at 6:41 pm

    Yum!! I just made this and it is delicious! Thanks for sharing:)

  • Reply
    November 14, 2011 at 5:31 pm

    I just tried this recipe last night, and it was AMAZING! I got a little heavy-handed with the red pepper flakes (I didn’t have any cayenne), but I loved it anyway!! I microwaved the potato instead, kept the skin on, and had dinner and an extra serving for today’s lunch ready in like 5 minutes total. Oh I also added chick peas after I blended everything, for some extra protein.

    Thanks so much, I think I’m addicted πŸ™‚

  • Reply
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  • Reply
    Kelly Scanlon
    December 20, 2011 at 4:05 am

    This was probably one of the best soups I have had in a while, and so easy! Made from leftovers in my fridge (left over sweet potato and can of partially used coconut milk). It was perfectly spiced! I had it along side some carmelized onion meatballs and asparagus…. YUM!

  • Reply
    January 5, 2012 at 9:10 am

    I made this a few weeks ago, and it rocked. Yesterday, I had a craving, but no sweet potato. So, I subbed in canned pumpkin (almost a full can), and nixed the broth entirely πŸ™‚ Voila, creamy deliciousness, and no need for a blender. I also added half a can of chickpeas and half a can of corn to beef it up a bit… love. Had leftovers for lunch today, still amazing. Thanks for the continued inspiration, Jenna!

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    Emily W
    March 14, 2012 at 3:36 pm

    Made this tonight… delish and so easy!!

  • Reply
    April 26, 2012 at 3:58 am

    Yum-o! I think some of the simple recipes are the best.
    Going to make this tomorrow. Easy and healthy!

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  • Reply
    October 20, 2013 at 7:53 am

    Sweet potatoes cook in just a few minutes in the microwave and they come out the same as they would from the big hot oven. I won’t cook them any other way now!

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  • Reply
    January 7, 2014 at 4:19 am

    Can pumpkin be substituted for the sweet potato?

    • Reply
      February 12, 2014 at 5:01 pm

      I think it could definitely be substituted! However, I would leave out the cayenne and experiment a bit with some traditional pumpkin pie spices (cinnamon, nutmeg, etc.). I think it’s really easy to play with the flavor profile on this recipe!

  • Reply
    February 12, 2014 at 4:59 pm

    Just made this. Doubled the recipe with two HONKIN sweet potatoes. And added a couple extra pinches of cayenne πŸ™‚ My husband and I are training for a powerlifting meet. This recipe provides us a yummy and easy way to “pack it in.”

  • Reply
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  • Reply
    February 2, 2020 at 12:51 pm

    This has become one of my favorite soup recipes- thank you so much for posting it! I always make a large batch and then freeze leftovers in freezer jars to grab on the way to work. To save time, I chop the sweet potatoes and cook them in the broth. I don’t peel them, the hand blender chops the skin pretty fine and I figure it adds nutrients. Such a simple, perfect recipe.

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