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.
Itโs a simple, wholesome dish thatโs both satisfying and easy to prepare. Plus, itโs 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 Youโll 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.
Itโs 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 sautรฉing 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 400ยฐF oven for about an hour.
Roasting brings out its natural sweetness and makes blending a breeze. Once itโs fork-tender, let it cool a bit before handling.
While the sweet potato cools, sautรฉ 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 sautรฉed mixture, vegetable broth, and coconut milk. Blend until smooth and creamy. If itโs 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.
Thatโs 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 youโre 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 โPotatoโ 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
- ยฝ teaspoon ground turmeric
- ยฝ 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 love this recipe – i love the use of quinoa! xox
Have a great trip! And this soup is so cozy and comforting!
This is sooo much easier than roasting a pumpkin or butternut squash for the soup, and I’m digging the texture and extra nutrition that quinoa brings to the table!
Hope you have a great time in the NC, and that the wedding is fab!
me and my moon shine are heading to kitchen now to make this!
We looooove NC – fave vacation spot at the Outer Banks for sure! Hope your trip was wonderful! ๐ I’m so excited to make this soup – such a great variation with the quinoa and the fabulous, warm Indian-inspired spices!
Ahhh I’ve been to NC tons of times now and I still haven’t been to the Outer Banks! My friend Sandi goes pretty much every year, so I have no excuse..must make this happen!
Julia, this soup is beautiful! Have so much in NC! Love it there!
NC, huh? Good state. Some AWESOME people were born there….(hint hint me cough hint).
Pancake queen in summer, soup queen in fall. This is what I call you.
Oh NC…where everything good and beautiful comes from ๐
I’m starting to think I don’t know how to make anything other than pancakes and soup.
What beautiful photos! I love sweet potatoes and this looks delish!
…and thanks for getting OCMS stuck in my head for the next week and a half ๐
Love! Um so you are swinging south and visiting me right?! I can’t believe you are so close! Have a fabulous time ๐
IIIII know! I wish I could go to FL for a visit! One of these days I’ll head that way and spend some quality time with you, the pooch, and your man!
Great photos, Julia! And I love the addition of red quinoa!
This is STUNNING!!! Have a great trip, love ๐ xo
We just made sweet potato soup last night!!! great minds think alike. I love the addition of the quinoa. Beautiful recipe lady! Have a fun and safe trip.
that looks extra good with quinoa in it! I’ve been crazy for sweet potatoes lately (and soup, mmm) so I think this is a must for me! Have fun at the wedding ๐
I about jumped out of my chair and disturbed my ancient cat when I saw this post. I think you already know of our love of sweet potatoes. I tend to change all pumpkin recipes into sweet potato recipes. It’s a southern thing. Yum in my tum! It’s cold and rainy today and all I want to do is have a bowl of this soup (for dinner, not breakfast. That would just be weird). North Carolina, huh? Clearly you are ignoring the midwest. Can’t say as I blame you. NC is beautiful. We were there three years and had such a great time that we had a baby there! Then decided to calm things down and come back home. Happy marriage to your buddy and have a good and safe trip. xoxo
Oh. Don’t have a baby while you are there. Just saying that might not be a good idea right now. Have fun anyway.
Ha! Yeah, that’d be a disaster. The “baby’s” still in its “jestation” period. Or something. Yeah, can’t wait until these books are done, I tell ya what!
I tend to swap pumpkin for sweet tater, too…I think sweet potatoes trump pumpkin any ol’ day! BTW, you’re going to love the recipe I post tomorrow….woop woop!
The midwest…sigh…I haven’t spent nearly enough time there! Don’t you worry…my IL trip is bound to happen, and when it happens, it’ll happen gooood!
Yay! We’ll do it up right. Can’t wait for tomorrow’s post. Hope your “baby” turns out as good as my baby did (ok, I’m prejudiced and don’t care).
Have fun and hopefully get a little brake in!! Wishing Sandy Lou the bet of luck! ๐
LOVE the soup, especially with the added quinoa. YUM!
I’ve made sweet potato soup for years, but mine isn’t nearly as healthy as yours. Thanks for sharing and have a good and safe trip.