Curried Coconut Sweet Potato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Bright and aromatic soup where sweet potatoes and coconut milk create a naturally rich texture, balanced by warm curry spices. This american-inspired soups (vegetarian, gluten-free) ready in about 55 minutes pairs finely chopped yellow onion, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1.5 tsp curry powder
• 3 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and cook for 5 minutes until softened and golden. Add 2 minced garlic cloves and 1 tbsp grated ginger, and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 medium diced sweet potatoes, 1.5 tsp curry powder, 3 cups chicken broth, and 1/2 tsp salt. Bring to a simmer and cook for 20 minutes until sweet potatoes are tender when pierced with a fork.
3. Step 3: Remove from heat and stir in 1 (13.5 oz) can full-fat coconut milk and 1 tbsp lime juice. Use an immersion blender to puree until smooth. Return to low heat and simmer for 5 minutes to combine flavors. Adjust salt and lime juice to taste.