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Rich, thick and with a definite kick of spice, this Thai Style Sweet Potato Soup is a wonderful meal by itself! Smooth and velvety, this will be a favorite!
Step-by-step photos and instructions are below!
This recipe has been on the site since 2014, but needed a refresh in photos!
Now that cooler weather is on its way for MOST people (I live in AZ, this won’t happen for awhile), I wanted soup. But not just ANY soup, one that I’ve made for years, and has a spicy and interesting kick to it.
This creamy Sweet Potato Soup Recipe is not your average soup. Using red curry paste in the base gives it a rich, spicy kick that is super yummy and really warms your belly!
This is perfect for Fall or cold Winter days!
Where to find the Red Curry Paste?
Red curry paste can be found in the international aisle of most grocery stores in the US, as well as on Amazon – and it really is essential to this dish.
To make, you’ll simply roast your sweet potatoes and onions with some oil and brown sugar.
When they’re done, add them to a large pot with the curry paste and ginger, and cook a little. Add the stock, and coconut milk, and blend.
Finally, add whatever greens you are using (cilantro, green onions etc). And it’s done!
Why you’ll love this recipe:
- Super easy to make.
- Simple ingredients, no visiting a special grocery store. Most stores carry everything listed!
- Delicious. This is so good!
What to serve with Sweet Potato Soup
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 400°F.
Peel and chop the sweet potatoes.
Roast the Sweet Potatoes and Onions
Place sweet potato and onion on a large baking tray.
Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
Bake the vegetables for 45 minutes, turning a few times during cooking.
Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
Make the soup base
Heat a large Dutch oven or soup pot over medium, add the remaining oil, curry paste and ginger.
Cook over a medium heat for about 3 minutes to release the flavors.
Add sweet potatoes and onions and combine.
Pour in the chicken stock (or vegetable broth), bring to a boil, then turn down the heat and simmer for about 15 minutes.
Using an immersion blender, or regular blender, puree the soup until smooth.
Add the coconut milk, stir through and simmer for 3-5 minutes.
Add the fresh greens, stir in well and add the lime juice to taste. Add salt and pepper if desired. Stir well and serve.
If using a regular blender to puree, hold the lid while blending with a kitchen towel. The steam causes the lid to blow off, and you could get burned if you aren’t careful!
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
You can switch out the sweet potatoes for butternut squash if you prefer.
You can add garlic if you’d like. Add the garlic to the curry pas.te
Add more or less curry paste based on your individual spice level comfort.
Sour cream can be used in place of the coconut milk if desired. I do love the flavor the coconut brings, so if you can – do use it!
This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This soup will be good in the freezer for up to 6 months.
Do you love soup recipes? Here are some of my favorites:
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chunky Loaded Baked Potato Soup– thick, delicious and like comfort in a bowl!
- Best Ever Corn Chowder – quite a lofty title, but it’s true. It really is the best!
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
Thai Style Sweet Potato Soup
- Preheat oven to 400°F. Peel and dice the sweet potatoes, and peel the onion and cut into chunks.
- Place sweet potato and onion on a large baking tray.
- Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
- Bake the vegetables for 45 minutes, turning a few times during cooking.
- Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
- In a Dutch oven or large pot, add the remaining oil, curry paste and ginger.
- Cook over a medium heat for about 3 minutes to release the flavors.
- Add cooked sweet potatoes and onions and combine.
- Pour in the stock, bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Using an immersion blender or regular blender, puree the mixture until smooth.
- Add the coconut milk, stir through and simmer for 3-5 minutes.
- Add the fresh greens, stir in well and add the lime juice to taste.
- Stir well and serve.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September of 2014. It was republished with updated photos in October of 2021.