Cozy, creamy, and packed with nourishing ingredients, this roasted sweet potato soup is the ultimate cold-weather comfort food.
The natural sweetness of roasted sweet potatoes blends perfectly with warm spices like curry and turmeric, creating a velvety soup with layers of flavor.
It’s a simple, wholesome dish that’s both satisfying and easy to prepare. Plus, it’s naturally vegan and gluten-free, making it a great option for a variety of diets.
Topped with quinoa for added protein, fresh cilantro for brightness, and a swirl of yogurt for creaminess, this soup is a hug in a bowl.
Why You’ll Love This Roasted Sweet Potato Soup
Roasted sweet potato soup is exactly what it sounds like – a velvety soup with roasted sweet potatoes as the star.
Roasting deepens their natural sweetness and caramelized flavor, giving the soup a rich, complex taste. This version takes it up a notch with coconut milk for a silky texture, warming spices for depth, and a scoop of quinoa for extra texture.
It’s comforting, nourishing, and surprisingly versatile – perfect for chilly nights or even served chilled in warmer months. Whether you need a quick weeknight dinner or something meal-prep-friendly, this soup delivers both flavor and convenience.
Here are even more reasons to love it:
- Ultra-creamy with a luscious texture
- Packed with warming, cozy flavors
- Naturally dairy-free, vegan, and gluten-free
- Hearty enough for a full meal, thanks to quinoa
- Easy to make with simple ingredients
- Stores well and tastes even better the next day
Ingredients for Roasted Sweet Potato Soup
Sweet potato: The star ingredient! Roasting caramelizes its natural sweetness, making the soup rich and velvety.
Olive oil: For sautéing and adding richness. Swap with avocado or coconut oil if needed.
Yellow onion: Builds a savory base. Red onion or shallots work too.
Garlic: Adds warmth and depth. Not a garlic fan? Use just one clove or swap it for a pinch of garlic powder for a milder touch.
Full-fat coconut milk: Makes the soup ultra-creamy with a subtle sweetness. Use light coconut milk for a thinner version.
Vegetable broth: Helps blend everything. Swap with chicken broth or even water (just adjust seasoning).
Fresh ginger: Adds a zesty kick to balance the sweetness. No fresh ginger? Use ground, but fresh is best!
Yellow curry powder: Brings warmth and subtle spice. No curry powder? Try a mix of cumin, coriander, and a pinch of cinnamon.
Spices: Turmeric for color, sage for earthiness, red pepper for heat, and salt to enhance all the flavors. Swap sage with thyme, and red pepper with smoked paprika for a milder kick!
For serving:
Cooked quinoa: Adds protein and texture. Swap with brown rice.
Fresh cilantro: Brightens the flavors. Not a fan? Use parsley or green onions.
Plain yogurt or sour cream: Optional, for a creamy finishing touch. Use coconut yogurt for a dairy-free option.
Drizzle of oil: Olive oil, chili oil for spice, or toasted sesame oil for extra richness.
How to Make Roasted Sweet Potato Soup
Start by roasting the sweet potato. Poke a few holes in it with a fork, wrap it in foil, and pop it in a 400°F oven for about an hour.
Roasting brings out its natural sweetness and makes blending a breeze. Once it’s fork-tender, let it cool a bit before handling.
While the sweet potato cools, sauté the onion in olive oil until translucent, then add the garlic, ginger, and spices, letting them bloom for extra flavor.
Scoop the sweet potato flesh into a blender (leave the skin on for extra fiber if you want) and add the sautéed mixture, vegetable broth, and coconut milk. Blend until smooth and creamy. If it’s too thick, add more broth to reach your desired consistency.
Pour the soup back into a pot and warm it up to your liking. Serve with a scoop of quinoa, fresh cilantro, and a swirl of yogurt if you like things extra creamy.
That’s it! Cozy, creamy, and packed with flavor – this soup is about to become your new favorite.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! It stores well in the fridge for up to 4 days and tastes even better as the flavors meld. Reheat on the stovetop or in the microwave.
How do I make this soup without a blender?
Use a potato masher or an immersion blender for a chunkier texture. You can also finely mash the sweet potatoes with a fork and whisk everything together.
Can I freeze it?
Yes! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How can I make it thicker/thinner?
To thicken, simmer it longer or stir in a spoonful of mashed sweet potato. To thin it out, add more water, broth or coconut milk until it reaches your desired consistency.
Can I make this without coconut milk?
Yep! Try cashew cream, or oat cream for a different kind of creaminess. Just keep in mind that lighter options may result in a thinner soup.
Recipe Adaptations & Additions
- Make it extra creamy – Stir in cashew cream, oat milk, or a splash of heavy cream for an ultra-smooth texture.
- Boost the protein – Add tofu, chickpeas, or blend in white beans for a heartier meal.
- Make it spicier – Extra red pepper flakes, sriracha, or a dash of cayenne will turn up the heat.
- Give it a Thai twist – Swap curry powder for Thai red curry paste and stir in peanut butter for a rich, nutty flavor.
- Turn it into a stew – Leave it chunky and add chickpeas, carrots, or kale for more texture.
- Brighten it up – A squeeze of lime or lemon at the end makes the flavors pop.
What to Serve with Roasted Sweet Potato Soup
Roasted Sweet Potato Soup is rich, creamy, and packed with warming spices, making it the perfect cozy meal.
The natural sweetness of the roasted sweet potatoes pairs beautifully with a variety of sides, whether you’re looking for something crunchy, savory, or refreshing to balance it out.
Enjoy it with a slice of crusty bread, a crisp salad, or a protein-packed addition to make it a complete meal. Here are some of my favorite pairings:
- Paleo Zucchini Bread
- Kale and Quinoa Salad with Apples and Walnuts
- Keto Cauliflower “Potato” Salad
- Balsamic Roasted Vegetables Recipe
Other Cozy Soup Recipes to Try
- Kale & Artichoke Soup Recipe
- Thai Coconut Soup with Vegetables
- Easy Vegetable Soup Recipe
- Golden Beet and Fennel Soup
Enjoy this easy, healthy creamy soup recipe!
Roasted Sweet Potato Soup
Ingredients
- 1 large sweet potato roasted (about 2.5 cups when pureed)
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic
- 1.5 cups full-fat canned coconut milk* full fat recommended
- 1 quart vegetable broth*
- 1 tablespoon fresh ginger finely grated
- 1.5 teaspoons yellow curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground sage
- 1/8 teaspoon red pepper
- Salt to taste
for serving:
- Cooked quinoa
- Chopped fresh cilantro
- Plain yogurt/sour cream
- Drizzle of oil
Instructions
- Preheat the oven to 400 degrees F.
- Poke holes in the sweet potato, wrap it in foil, and roast it in the oven for 60 minutes or until very soft. When sweet potato is finished roasting, allow it to cool then carefully scoop the flesh out the skin and place it in a blender (you can also leave the skin on).
- In a medium skillet, heat olive oil to medium and saute the onion until transluscent, about 10 minutes.
- Add the garlic, ginger, curry powder, turmeric, sage, red pepper, and sage, and saute another 2 minutes.
- Add this mixture to the blender with the sweet potato, along with the chicken stock and coconut milk.
- Blend until smooth.
- Add the soup back into the saute pan (or large pot) to heat it to desired temperature.
- Serve with cooked quinoa, fresh chopped cilantro, and plain yogurt (or sour cream).
Notes
Nutrition
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I’m confused. What does it mean when it says 1 cup of sweet potato equates to 2.5 when puréed?
Hi Lori!
My apologies – the recipe should be 1 large sweet potato, which equates to about 2.5 cups when mashed/pureed. Let me know if you have any other questions! xo
I’ve made this soup several times and it’s great! Thanks for the recipe!
I made this today. Wonderful flavor. I’m just wondering if you’ve ever froze it?
Hi Amy! I’m so glad you like the soup. I’ve never tried freezing it, but I imagine it would work. I’d just recommend freezing it without the quinoa just to be sure nothing funky happens 😉 Let me know if you try it!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Delicious and easy to make! I like it.. I bought great soup pot (from a fantastic website HomeGadgetsDaily.com ) highly recommend for those who cooks everyday.. Thank you for awesome reipe!
It’s hard to come by well-informed people in this particular subject, however, you sound like you know what you’re talking about!
Thanks
I’ve made this soup twice now, and it is SO good!