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Thai Sweet Potato Soup combines sweet potatoes with a delicious base red curry recipe that is both comforting and simple to make. Serve this soup with a side of rice and some sautéed mushrooms for a filling meatless meal!

Soup Season at our home looks like constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Creamy Wild Rice Soup, and this healthy Detox Lentil Soup any given night of the week!

Overhead view of a bowl of sweet potato soup with Thai red curry.

Curry Sweet Potato Soup

We may have been late to the curry bandwagon, but we’re on it now, and we’re staying! I’ve shared ALL the recipes lately, and I’m still thinking of more. They are all somewhat similar, starting with a simple base curry sauce.

The following Thai food recipes are my “curry bandwagon” recipes:

Best Thai Red Curry Recipe – The base recipe that I’ve used in the other curry recipes.
Chicken Curry with Vegetables – Adding chicken and a ton of veggies makes a healthy combo.
Curried Meatballs and Rice – We are huge meatball fans, especially when they are homemade. The curry sauce on top is just perfection.
Coconut Curry Vegetable Soup – Another curry soup, but with many additional veggies and textures than this simple sweet potato one.

Why This Recipe Works:

SIMPLE PROCESS – This sweet potato soup recipe is a simple soup – the best kind!
A LITTLE BIT SPICY – Thai flavors had a little bit of heat to this soup. While we love spicy food, this isn’t overwhelming.
CREAMY SOUP – The creamy coconut milk adds a velvety smooth texture. (Stay away from light coconut milk.) This is the perfect soup for a cold day or during the holiday season.
GREAT MEAL PREP – This flavorful soup makes delicious leftovers!

Side view of two bowls of Thai sweet potato soup.

Ingredient Notes:

Ginger and Garlic – Fresh ginger and garlic cloves are best for this recipe.
Sweet Potatoes – Peel and dice them pretty small for faster cooking. You’ll need about six cups, or three potatoes depending on size.
Red Curry – I use Thai red curry paste. Easily found at most grocery stores.
Coconut Milk – Full-fat coconut milk is best and yields a creamy texture.
Diced Tomatoes – I almost always use fire-roasted tomatoes. Not too spicy, but they add the perfect flavor.
Broth – I use chicken broth but you can use vegetable broth for plant-based soups.
Lime Zest – You’ll need at least one teaspoon of zest. Plus I add a squeeze of fresh lime juice when serving.
Sugar – A pinch to balance flavors.

How to make Thai Sweet Potato Soup:

Step 1
Chop veggies. Dice the onion, mince the garlic and ginger, and dice the sweet potatoes. Make sure you chop (or dice) the sweet potatoes in SMALL cubes so it cooks quicker.

Step 2
Sauté onions, garlic, and ginger. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until slightly softened, about 3-4 minutes. Then add the ginger and garlic, and stir constantly for about a minute. You will smell the strong flavors of these fresh veggies – they make this soup delicious!

Step 3
Add sweet potatoes and seasonings. Then add the diced sweet potatoes, red pepper flakes, kosher salt, and ground black pepper – to taste. Continue cooking for a couple of minutes, stirring often. You’ll need a fair amount of seasonings.

A stock pot of the sautéed onions and garlic.

Step 4
Add remaining ingredients. Then add the red curry paste, coconut milk, diced tomatoes, chicken broth, lime zest, and sugar. Stir and bring to a boil. Then reduce heat to a simmer and continue cooking until the sweet potatoes are fork tender. This will take about 30-35 minutes, depending on how small you diced the potatoes.

A stock pot after adding tomatoes and curry in.

A stock pot of soup after adding potatoes in.

Step 5
Puree the soup. Remove the pot from the stove, and use an immersion blender to puree most of the soup. I like to keep some of it chunky but it’s up to you. (I also reserved a few chunks of sweet potatoes for these pictures, but totally not necessary.) You can also use a regular blender, but be careful to let the soup cool slightly before doing so.

Step 6
Serve. Serve the sweet potato curry soup with a pinch of red pepper flakes and fresh basil (or fresh cilantro). Add white rice, some sautéed mushrooms (optional), and lime wedges.

Storing and Freezing:

Store leftover soup in an airtight container or individual meal prep containers. Leftovers are good for 3-4 days store in the refrigerator.
Freeze leftover soup in a freezer-safe container for up to three months.

Closeup on a bowl of Thai sweet potato soup with sautéed mushrooms and white rice.

What to serve with this Sweet Potato Soup:

I recommend serving this with some naan bread on the side. Try my Homemade Naan Recipe. Really tasty and it freezes well too!
A simple salad, or one of my favorites – Crunchy Asian Cabbage Salad.
Dessert is required, right? Try my Oreo Brownie Cookies or the best Frosted Sugar Cookie Bars!

Other Sweet Potato Recipes:

Overhead shot of a stock pot of sweet potato curry soup, with bowls beside it.

Is curry sauce spicy?

This recipe is slightly spicy, but the sweet potatoes make it more mild than other red curry recipes on my site. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them.

Red Curry uses red curry paste, which includes red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color.
Green Curry features green curry paste, containing fresh coriander to provide a green color, and an even milder flavor.

We love using green curry paste in our Thai Meatball Soup!

Other Fall and Winter Soups:

Two bowls of Thai curry sweet potato soup.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue