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Sweet Potato Coconut Curry Soup

This sweet potato coconut cury soup is in perfect balance. It’s creamy, a little sweet, and a little spicy. It holds up with a variety of flavors to compliment it, is dairy free, and Whole30 compliant.

Curried Sweet Potato Soup |

Seriously, ya’ll, this sweet potato coconut curry soup is the bee’s knees. You know that friend you have, that just goes with the flow? They’re up for whatever you suggest, whether that’s bungee jumping or sitting on the couch. And no matter what you’re doing together, you’re still always having a ball? That’s this soup.

It’s totally versatile. The first time we ate it, we had it straight – no garnishes, straight from the pot right after it was made, with a side salad.

The second time we ate it there was a drizzle of coconut milk, some pepitas (that’s fancy culinary speak for pumpkin seeds), and some rosemary.

And the third time we ate it, we mixed in some chopped up cooked bacon and green onions, and ate it with some of my favorite dinner rolls from Lea over at Paleo Spirit. Then I froze the rest of it, because I was tired of eating curried sweet potato soup every day. Food blogger problems.


What is a bisque

I wanted to call this soup a bisque, but it turns out when you ask Google, the origin of the word bisque is “a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish.”

Here I’ve been, all these years thinking bisque was just a thick, creamy soup. Learn something new every day. There’s no crustaceans in this bisque soup, so we’re just going to stick with calling it soup.  

Or, just call it delicious. It doesn’t really matter what you call it, as long as you make it and eat it. Then garnish it with whatever suits you at the time, for whatever mood you’re in. This soup is the reliable friend, and won’t let you down no matter what you throw at it – promise.


What is curry

Curry is a term used typically to describe Indian dishes that use a combination of spices or herbs, including turmeric, cumin, coriander, ginger, and fresh or dried chiles.

It is typically prepared in a sauce, but here I’ve used curry powder to bring the the flavor of this soup to a whole new level.

Why sweet potato coconut curry soup

I wasn’t quite sure how it was going to turn out, so I didn’t name it before I made it. I knew I was making a sweet potato soup, but I wasn’t sure if I was going for savory, sweet, or spicy when I started. I just kept adjusting and adding spices until I was happy with the flavor.

I use Brandan as my sounding board taste tester for almost everything, because, well, he’ll eat whatever I put in front of him and tell me it’s good. Even if he’s lying, it’s a boost to my cooking confidence that keeps me going.

So when I was trying to name this soup, I texted him to get his thoughts on the name, because I couldn’t get it quite right.


…and so, Sweet Potato Coconut Curry Soup was born.

Curried Sweet Potato Soup |

Sweet Potato Coconut Curry Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An easy and delicious creamy sweet potato soup with a hint of curry. Perfect in fall and winter, this soup is a quick weeknight meal and freezes well too.


  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 2 pounds sweet potatoes, peeled and diced
  • 4 honeycrisp or other sweet apples, peeled and quartered
  • 1 large yellow onion, diced
  • 2 cups vegetable or chicken stock
  • 2-3 cups water, just enough to cover
  • 1 1/2 cups coconut milk


  1. Combine all the spices in a small bowl and set aside.
  2. Heat the coconut oil in a large stockpot over medium heat.
  3. Add the onion and stir until soft and translucent, 3-4 minutes.
  4. Add the diced sweet potatoes and apples, toss, and cook until slightly tender, about 5 minutes more.
  5. Add the stock & spice mixture to the pot, then add just enough water to cover everything. Stir to combine.
  6. Cover the pot and cook on medium-high heat for 20-30 minutes or until the vegetables are tender and fall apart when pierced with a fork.
  7. Remove from heat. Place immersion blender into the pot and blend until smooth.
  8. Add coconut milk and blend in with the immersion blender again.
  9. Garnish with your choice of toppings and serve immediately.


Try different garnishes to put a different spin on it! Some of our favorites include:
pepitas + coconut milk

bacon + chives

fresh herbs

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 641mgCarbohydrates: 46gFiber: 8gSugar: 21gProtein: 5g

Looking for other soup recipes? Try my Tomato Basil Soup or my Creamy Broccoli Soup also!

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