Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Sweet potato and coconut soup is both warming and comforting. Dip with fresh crusty bread or toasted sourdough and your meal is complete. It’s creamy, gently spiced, and packed with nourishing ingredients that leave you feeling warm and satisfied.
Soup is a go-to for me whenever I have leftover veggies in the fridge. Although I have tried other versions of sweet potato soup, this recent version of Thai sweet potato was an instant hit with the whole family. It is not super spicy with only one teaspoon of Thai red curry paste, but the spice can be ramped up with additional paste. Increasing to one tablespoon will provide a nice kick for spice lovers.
More Winter Warming Soups
- Bold Thai Pumpkin Soup – a spicy, warming pumpkin soup with Thai-style flavours
- Potato and Leek Soup – the classic combination of potato and leek are so comforting in this soup
- Pea and Ham Soup – an old family favourite and a classic
- Roasted Pumpkin Soup – creamy and a good depth of flavour from roasting the pumpkin
- Potato and Caramelised Onion Soup – another thick and creamy potato soup topped with sweet caramelised onion
- Asian Chicken and Corn Soup – quick, easy and healthy with Asian flavours as the base for this soup
- Chicken Chilli Soup – a rich and spicy stew-like soup, great all year round but perfect as a winter warmer
A bit of background
Sweet potato soup has roots in many cultures, from Caribbean recipes laced with ginger and chilli, to Southeast Asian versions like this one, enriched with coconut cream and curry paste. This particular take leans into Thai flavours thanks to the red curry paste and coconut, though it’s still a simple, Western-style blended soup at heart. It’s a brilliant balance of sweet, savoury, and aromatic notes that come together in a single pot. Pumpkin soup is a popular winter warmer, but you should definitely try your hand at this sweet potato and coconut soup, for something a little different.
A Must-try Thai Sweet Potato Soup Recipe
What sets this version sweet potato soup apart is how full-flavoured it is without needing loads of ingredients. The red curry paste does most of the heavy lifting in terms of seasoning – giving it a Thai-style flavour. While the sweet potato and regular potatoes bring a natural creaminess when blended. It’s easy, freezer-friendly, dairy-free, nut-free, gluten-free, and surprisingly filling for a vegetable-based soup.
Step-by-step: Making Sweet Potato And Coconut Soup
Ingredients
Here’s a breakdown of what goes into this comforting pot of sweet potato and coconut soup, with a few tips for choosing ingredients.
- Oil: Use any neutral oil for sautéing, such as light olive oil.
- Onion: Adds savoury base flavour. Yellow or brown onions work best.
- Celery: Adds saltiness and helps balance the sweetness of the sweet potatoes with its mild bitterness.
- Garlic: Adds depth and adds to the flavours of the red curry paste.
- Red curry paste: Brings spice and complexity. Some brands are hotter than others, so adjust to taste. Choose a vegan or vegetarian version if needed.
- Potatoes: A starchy white potato (like Sebago or Dutch Cream) will give you that velvety finish.
- Sweet potato: The star of the show. Choose ones that are firm, vibrant orange inside, and free of blemishes.
- Vegetable stock: Store-bought is fine, but go for low-sodium if possible so you can control the salt.
- Coconut cream: Makes the soup luscious and creamy. Coconut milk will work, but coconut cream adds a richer texture.
- Salt and pepper: Adjusted to taste—don’t skip these as they help balance the sweet and spicy elements.
Method
Once you’ve prepped your ingredients, this soup comes together in a few easy steps:
- Sauté the base aromatics: Start by heating the oil in a large pot over medium-high heat. Add the finely chopped onions and celery. Cook for 2-3 minutes, stirring occasionally, until the onions are softened and the celery has begun to release its aroma. This forms the base layer of flavour.
- Add the curry paste: Stir in the red curry paste and let it cook for 30 seconds. This short cooking time is essential for releasing the spices and oils in the paste, which bloom beautifully in the heat.
- Toss in the potatoes: Add both the diced white potatoes and sweet potatoes. Stir to coat everything in the curry paste and oil mixture. This helps the flavour soak into the vegetables before adding liquid.
- Simmer with stock: Pour in the vegetable stock and bring it to the boil. Once boiling, reduce the heat just slightly so the soup stays at a rapid simmer. Let it cook uncovered for 10 minutes. You’re looking for the potatoes to begin softening but not falling apart yet.
- Add the coconut cream: After 10 minutes, pour in the coconut cream. Stir gently to combine, then continue to simmer for another 10 minutes. During this time, the soup should reduce slightly and become more concentrated in flavour. You want the stock level to sit just below the top of the vegetables by the end.
- Blend the soup: Remove the pot from the heat and use a stick blender to puree everything until completely smooth. The result should be silky, creamy, and evenly blended. If using a jug blender, you may need to do this in batches and not while it is steaming hot!
- Season and taste: Add the pepper and taste for salt. Depending on your stock and curry paste, you might need a good pinch or two to bring everything into balance.
- Garnish and serve: Ladle the hot soup into bowls and top with your choice of chopped coriander, parsley, or finely sliced shallots. I like to serve it with thick slices of crusty bread or toasted sourdough, perfect for dunking into the creamy soup.
Adaptations And Substitutes
This soup is easy to customise depending on what you have on hand or any dietary needs:
- Make it spicier: Add a chopped red chilli or an extra couple of teaspoons of the red curry paste.
- Lower fat: Use light coconut milk instead of cream.
- Add protein: Toss in some cooked red lentils or chickpeas for a more filling version.
- No curry paste? A teaspoon of curry powder will work in a pinch, though the flavour won’t be as layered.
How To Store And Serve Sweet Potato Soup
Once cooled, this soup keeps well in the fridge for up to four days and freezes beautifully for up to three months. I often portion it into individual containers to grab for quick lunches.
To serve, I love topping it with a swirl of extra coconut cream or a dollop of sour cream (if not going for a dairy-free option), a few fresh coriander or parsley leaves or some finely sliced shallots (green onions). Crusty bread on the side turns it into a complete meal!
Is Sweet Potato And Coconut Soup Healthy?
Yes – well for the most part. 😉
It’s full of fibre and nutrients from the ‘superfood’ sweet potato and other veggies. It’s also naturally gluten-free, dairy-free and nut-free, making it suitable for a wide range of diets. Depending on the red curry paste you choose, it is also vegan. You control the sodium and spice levels too, so it’s easy to make it work for your household.
Calories and Nutritional Information
The figures used in the Thai sweet potato soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Have you given the sweet potato and coconut soup recipe a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Also, if you enjoyed this sweet potato soup recipe, you might like some of my other winter warming soups. Come join me on Instagram, Facebook and Pinterest for more tasty ideas and new recipes from The Tasteful Pantry.
Sweet Potato And Coconut Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp oil
- 1 onion - finely chopped
- 2 celery sticks - chopped
- 1 tsp red curry paste - vegetarian or vegan version (see notes)
- 2 garlic cloves - finely chopped
- 300 grams potatoes - peeled and diced into 1-2cm pieces
- 500 grams sweet potato - peeled and diced into 1-2cm pieces
- 750 ml vegetable stock
- 400 ml coconut cream
- ¼ tsp pepper
- salt - to taste
Instructions
- Heat the oil in a large pot over medium-high heat and add the onions and celery. Cook for 2-3 minutes, until slightly softened.
- Stir in the curry paste and mix for 30 seconds. Add both potatoes and stir to coat in the paste.
- Pour in the stock and bring to the boil. Reduce just slightly so it sits at a rapid simmer and cook uncovered for 10 minutes.
- Add the coconut cream and continue to simmer rapidly for a further 10 minutes, or until the soup has reduced and the stock just below the level of the potatoes. Remove from the heat.
- Using a stick blender, blend the soup until completely smooth.
- Add the pepper and salt if necessary.
- I like to serve it with crusty bread, and chopped coriander, parsley or shallots.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
