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The creamiest sweet potato curry soup with coconut milk and apple-cinnamon topping!

sweet potato curry soup with apple-cinnamon topping

This soup is absolutely bursting with flavor, healthy, loaded with vitamins, vegan, and easy to cook! A real winter comfort meal!

If you are a fan of sweet potatoes, you will love this soup! The sweet potatoes’ beautiful sweet taste makes for a unique soup flavor and goes hand-in-hand with the apple-cinnamon topping—a match made in heaven.

This sweet potato soup not only makes a stunning appetizer when guest are over, but you can also enjoy it as a light winter lunch or dinner. I love to serve it with this quick homemade no-yeast bread!

Hello Curry Powder

Curry powder is such a wonderful spice that is, in my opinion, underrated. It’s a blend consisting of coriander, turmeric, cumin, and ginger, among some other spices. Not only gives it your meal a wonderful color, it also takes it one level up regarding taste.

Both, curry powder and sweet potato harmonize wonderfully together. Add in coconut milk, and you have the most delicious creamy soup!

Do you like it spicy? Use hot madras curry powder. Although I think it does taste best when using a 1:1 mixture of madras and mild curry powder. Yellow Thai curry paste works too, as the ingredients are very similar to curry powder.

Apple Cinnamon Topping

Yep, that’s right. Apple-Cinnamon Topping on Sweet Potato Carrot Soup = A warm bowl of heaven during this winter chill!

The lightly sauteed apple cubes with a pinch of cinnamon are the perfect quick-to-make soup topping and a healthier alternative to croutons. If you like that added crunch, definitely go for them.

By the way, the apple-cinnamon soup topping tasted delicious too with this pumpkin-ginger soup!

Vegan Sweet Potato Soup Recipe

Read through this visual step-by-step guide with lots of extra tips, and check out the recipe video to see how easy it is to make!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

Heat a large pot with oil over medium heat. Add onion, garlic, and ginger, sauté for a few minutes.

Add sweet potato and carrot, sauté for another 2-3 minutes. Stir in curry powder and cook for one additional minute.

Pour in coconut milk and vegetable broth, pop on the lid, and let it simmer for 15 minutes.

Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper.
Apple Topping: In a small bowl, toss diced apple with lemon or lime juice. Heat a skillet with olive oil. Add apples and sauté them for 5 minutes. Stir in a pinch of cinnamon (or as much you like). Set aside.

Serve in bowls garnished with the apple topping!

Recipe FAQ & Tips

Which Curry Powder should I use? I love to use a homemade mixture of ½ tbsp mild curry powder and ½ tbsp madras curry powder (spicy). It tastes delicious with any curry powder or even with yellow Thai curry paste.

How long does this soup last? You can keep it refrigerated in a sealed container for at least 3 days.

How do I heat soup back up? Put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

Do I need to peel carrots? Not if using organic carrots. Otherwise, it’s better to peel them.

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