Where Is My Spoon Recipes Soup Sweet Potato Soup with Coconut Milk (Vegan)

Sweet Potato Soup with Coconut Milk (Vegan)

by Adina 12/01/2018 13 comments

sweet potato soup vegan in a bowl
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Last Updated on 18/03/2020 by Adina


A simple vegan sweet potato soup with coconut milk, ginger, and chili.




This vegan sweet potato soup is one the easiest soups you can imagine. A little bit of chopping, simmer the ingredients for a while, add some spices and coconut milk.


Bowl of Sweet Potato Soup with Coconut Milk and Ginger


In no time at all and with barely any effort, you will have a delicious and healthy vegan sweet potato soup with coconut milk on your table.

I’ve made several versions of a sweet potato soup over the years, sometimes with coconut milk or regular milk, sometimes without any milk at all, sometimes I’ve added regular potatoes, I’ve spiced the soup with cumin and coriander and sometimes only with salt and pepper.

I liked all the versions very much, but this one is my favorite now.

It must be the chili and the ginger, they give this coconut sweet potato soup a particular touch, it is hot but not overwhelmingly so, it is sweet due to the potatoes, it has that delicious coconut milk taste and velvety consistency and it is spicy due to that yellow curry paste. I can only recommend it.


Bowl of Sweet Potato Soup with Coconut Milk and Ginger



I made the vegan sweet potato soup with coconut milk for my husband’s birthday party at the beginning of January. As I have mentioned in this post for the spicy split lentils and beef soup with vegetables, I cooked three different soups for my husband’s birthday and they were all a success.

One was one of my favorite soups, this turkey meatball, and vegetable soup and the other one a traditional German lentil soup with frankfurters.

The ginger coconut sweet potato soup was the “women’s soup” so to say. All the women present at the party ate this sweet potato soup, some of them didn’t even bother to try the other two ones, because they would rather take seconds of this potato soup.

Same with me, I’ve only eaten the sweet potato soup on that evening and ate from the other two soups the next day, we had some leftovers. 🙂

So, keep this vegan coconut sweet potato soup in mind, it is wonderful on a cold winter evening when you don’t feel like spending much time in the kitchen, but you still want to have something comforting and delicious for dinner.



Sweet potatoes:

  • Red skinned orange-fleshed sweet potatoes.
  • Not to be confused with yams, which aren’t sweet potatoes at all but a completely different sort of tuberous root vegetable.
  • Sweet potatoes are often sold under the name of yams, which doesn’t really make any sense, as they are not a sort of yam at all, yams and sweet potatoes are two different sorts of vegetables.


  • Definitely use fresh ginger for the sweet potato soup, it cannot be replaced with ground ginger.

Curry paste:

  • I tend to use yellow curry paste to make this coconut sweet potato sweet, I like its flavor and it is generally not extremely hot.
  • However, different brands of curry paste can be milder or hotter than others, so make sure you know how hot the curry paste is before you add it to the soup.
  • Other sorts of curry paste can be used instead, green curry paste is also fine.
  • If using red curry paste, start with a very small amount and only add more if you think you can manage the heat.


  • I like using coconut oil when making a dish containing coconut milk, I think it enhances the coconut flavor.
  • However, regular olive oil can be used instead.

Other ingredients:

  • Carrots
  • Onion
  • Garlic
  • Vegetable milk – made with stock cubes is fine.
  • Can of coconut milk
  • Chili powder to taste
  • Salt and pepper


Bowl of Sweet Potato Soup with Coconut Milk and Ginger



  • Peel and chop the sweet potatoes and the carrots. Set aside.
  • Finely chop the onions. Set aside.
  • Finely chop the garlic and ginger. Set aside separately from the onion.
  • Heat the oil in a soup pot and cook the onion until translucent, about 7 minutes on medium-low heat stirring often.
  • Add garlic, ginger and curry paste. Stir well.
  • Add sweet potatoes and carrots and stir to coat for about 2 minutes.
  • Pour in the vegetable broth, bring to a boil, cook covered for about 20-25 minutes or until the sweet potatoes and the carrots are soft.
  • Blend the coconut sweet potato soup with an immersion blender or in a stand blender.
  • Add the coconut milk, stir well and let simmer for about 5 minutes.
  • Adjust the taste with chili powder, sea salt, and black pepper.



  • Yes, definitely.
  • You can freeze the vegan sweet potato soup for up to 3 months. Defrost in the refrigerator and reheat until very hot.



The vegan sweet potato soup with coconut milk can be served as a starter or as a main meal with some sandwiches or a salad.

Here are some vegan ideas:

Tofu Tahini Spread with Spelt Crackers

Whole Wheat Bread

Best Hummus Ever





coconut sweet potato soup vegan


sweet potato soup vegan in a bowl

Vegan Sweet Potato Soup Recipe

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A simple vegan sweet potato soup with coconut milk, ginger and chili.


  • 1 kg/ 2.2 lbs sweet potatoes
  • 2 medium carrots
  • 1 onion
  • 2 garlic cloves
  • 1 piece of ginger, mine was about as long as the thumb
  • 1 tablespoon coconut oil (or olive oil)
  • 2 teaspoons yellow curry paste
  • 1 liter/ 2.1 pints/ 4 cups vegetable broth
  • 1 can coconut milk (400 g/ 14 oz)
  • pure chili powder, to taste
  • fine sea salt and pepper


  1. Peel and chop the sweet potatoes and the carrots into cubes.
  2. Finely chop the onion. Set aside.
  3. Finely chop the garlic cloves and ginger. Set aside separately from the onions.
  4. Heat the oil in a large pot and cook the onion until translucent, about 7 minutes, stirring often. Don't let it color.
  5. Add garlic, ginger and yellow curry paste and stir well. Add the sweet potatoes and carrots and stir for about 2 minutes.
  6. Pour in the vegetable broth and stir well. Cook for about 20-25 minutes or until the sweet potatoes and the carrots are soft.
  7. Blend the soup.
  8. Add the coconut milk, stir well and bring the soup to a simmer again. Let simmer for another five minutes or so.
  9. Adjust the taste with some chili powder, salt, and pepper.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 827mgCarbohydrates: 42gFiber: 6gSugar: 13gProtein: 6g

Nutrition information isn’t always accurate.


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Sissi 13/01/2018 - 00:02

What a beautiful healthy soup! It does sounds quite easy indeed, but doesn’t look easy at all!

Adina 13/01/2018 - 08:51

It is really very easy, Sissi, you would love it!

Brie 13/01/2018 - 00:22

Such a gorgeous soup Adina! Wish I could have a bowl right now 🙂 Sweet potatoes have been on sale the past few weeks so we’ve been having them at every meal – this recipe is next on my list for sure! I’ll have to look for yellow curry paste at my store, I’ve only had the red kind and am clearly missing out.

Adina 13/01/2018 - 08:50

Hi Brie, yellow curry paste is not as hot as red curry paste. I use the red one very rarely because it is just too much for the kids, but yellow and green are usually ok with them (as long as I don’t overdo it), a lot of taste but not so much heat.

Thao @ In Good Flavor 13/01/2018 - 06:47

The flavor combo is wonderful, Adina! I love sweet potato and I can drink the coconut milk straight from a can. I would be having seconds of this soup too!

Adina 13/01/2018 - 08:50

Thank you, Thao.

Karen (Back Road Journal) 13/01/2018 - 15:25

A flavorful and colorful soup…yes, I’d be happy to have a bowl.

Anca 15/01/2018 - 06:59

The soup sounds delicious, I might give it a try.

grace 15/01/2018 - 21:43

i was planning to make some sweet potato soup this week and i find your recipe intriguing! can i use ground ginger instead of fresh?

Adina 16/01/2018 - 07:57

I am not sure, Grace, I am not a big fan of ground ginger, I use it seldom, mostly for baking. I think you cannot achieve the same taste as with fresh ginger, but I cannot be sure as I have never tried it…

Bethany M 17/09/2018 - 23:21

Do you mind showing a couple pictures of the process? When I added the curry paste, it pretty much soaked in right away and the pan started to dry up (before I added the sweet potatoes and carrots). Then I added the sweet potatoes and carrots and decided to add more oil and paste… It’s simmering now but as a newbie to cooking, I think I am missing something! Thank you!

Adina 18/09/2018 - 08:51

Hi Bethany, I will try to do that next time I make this soup. However, what you are describing sounds ok, the paste dries out pretty quickly but that’s normal, just stand by and stir it shortly, then add the rest of the ingredients. No need for more oil or paste, too much paste could make the soup too hot, depending on the curry paste.

Bethany 18/09/2018 - 15:14

Okay, thank you so much!


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