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Sweet Potato Coconut Curry Soup Vegan - Cozy, Creamy, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, peeled and cubed (about 5–6 cups)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (use more or less to taste)
  • 1 teaspoon ground turmeric (optional but nice)
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon neutral oil (avocado, canola, or coconut oil)
  • 1–2 teaspoons maple syrup or coconut sugar (optional, to balance)
  • 1 tablespoon lime juice, plus wedges for serving
  • Salt and black pepper, to taste
  • Fresh cilantro or scallions, chopped (for garnish)
  • Red pepper flakes or sliced chili (optional, for heat)

Method
 

  1. Sauté the aromatics: Heat oil in a large pot over medium. Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic and ginger; cook 30 seconds until fragrant.
  2. Toast the spices: Add red curry paste and turmeric. Cook 1 minute, stirring, to wake up the flavors.
  3. Add sweet potatoes and liquid: Stir in sweet potatoes, vegetable broth, and coconut milk. Bring to a gentle boil.
  4. Simmer: Reduce heat, cover slightly, and simmer 15–20 minutes, until the sweet potatoes are very tender.
  5. Blend: Use an immersion blender to puree until smooth. Or carefully transfer to a blender in batches. If you like more texture, blend only half.
  6. Balance the flavors: Stir in lime juice, a small drizzle of maple syrup if needed, and season with salt and pepper. Adjust curry paste or chili for heat.
  7. Serve: Ladle into bowls and top with cilantro or scallions. Add chili flakes and extra lime to taste.