coconut curried sweet potato soup

by jenna on April 12, 2011

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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{ 88 comments… read them below or add one }

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

Mmmm, that soup looks so velvety and delicious!


Molly April 12, 2011 at 5:13 am

The two are a match made in heaven!


Samantha Ullrich April 12, 2011 at 5:15 am

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


amanda April 12, 2011 at 5:17 am

definitely attempting to double this for dinner tonight!


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!


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

WOW, that sounds really fantastic!


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

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


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

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


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?


suzannah 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!!


Kelly April 12, 2011 at 5:56 am

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


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!!


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 😉 Cheers!



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

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


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

What a creative and unique recipe!


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

looks great! i make a similar soup :) delicious!


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

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


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!


Heather April 12, 2011 at 6:20 am

I love simple soups! This looks so good!


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! :)


Daisy April 12, 2011 at 6:25 am

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


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

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


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

This looks great!!! Sometimes the simplest recipes are truly the best 😀


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.


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!


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.


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 😉


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

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


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.


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!


Jennie April 12, 2011 at 7:01 am

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


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

Wowow- this looks so delicious.


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. :)


Em April 12, 2011 at 7:09 am

So quick and easy! Yum!


Urban Wife April 12, 2011 at 7:10 am

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


Jen 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.


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!


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

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


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 :)


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.


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

Looks fantastic, and right up my alley! :)


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!


kristina@beancakes April 12, 2011 at 7:44 am

oh wow. will definitely be making this sweet and simple recipe at some point 😉


French Heart April 12, 2011 at 8:02 am

Love soup….that looks and sounds delicious.


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 :) high five on making such a wonderful soup!! <3


jenna{frombostonwithlove} 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!!!


Jessica April 12, 2011 at 8:50 am

Have you seen one of your sandwhiches is posted on Pioneer Woman’s site :)


Amanda 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! :)


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. :)


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

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


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.


Ruth April 12, 2011 at 10:11 am

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


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!


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.


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!


Nicole 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 :)


Dee April 12, 2011 at 11:13 am

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


Katrina April 12, 2011 at 11:17 am

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


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!


Kris 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


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 :)


Beth@naturallyyoursbeth 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 :)


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 :-)


Melissa 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?)


jenna 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!


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

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


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

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


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

Wooow, this soup looks lovely and soooo delicious.


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!!


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!


Rebecca 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!


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

I added a touch of vinegar to brighten the flavor. Superrr easy. :)


marla 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!


Jeanette April 16, 2011 at 7:52 pm

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


Jennifer-Anne April 19, 2011 at 4:50 pm

Just made it for supper – so good! Thanks for the simple and easy dinner :)


Annalise 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!


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

definitely making this this weekend!!! thanks!!


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

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


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

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


Natalya 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 :)


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!


Ashley 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 :-) 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!


Emily W March 14, 2012 at 3:36 pm

Made this tonight… delish and so easy!!


Rebecca 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!


Barbara 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!


Ally January 7, 2014 at 4:19 am

Can pumpkin be substituted for the sweet potato?


Loraine 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!


Loraine 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 :) My husband and I are training for a powerlifting meet. This recipe provides us a yummy and easy way to “pack it in.”


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