There are days when you just want something warm and steady simmering on the stove, something that feels grounding without asking much of you. This Dairy Free Curried Sweet Potato Soup is one of those recipes I reach for on busy weeks or low-energy evenings. It comes together with simple steps, gives you that creamy, lightly spiced comfort, and makes the kitchen smell calm and cozy in the best way.
I like it because the sweetness of the potatoes blends so smoothly with the gentle heat of curry and the richness of coconut milk. It feels nourishing without feeling heavy, and it reheats beautifully, which is always a relief when dinner needs to be easy to prepare. If you batch cook or rely on make-ahead meals, this one fits right in.
Here’s how to make it…
Why You’ll Love It
- Straightforward steps and beginner-friendly.
- Comforting flavor with minimal prep.
- A creamy, velvety texture that feels grounding.
- Freezer-friendly, great for busy weeks or make-ahead cooking.
- Easy to adjust, whether you prefer a mild or more warming curry flavor.
Ingredients For Dairy Free Curried Sweet Potato Soup
- 4 medium to large sweet potatoes, cooked until tender and scooped from their skins.
- 1 tablespoon olive oil for sautéing.
- 1 large onion, chopped for a mild savory base.
- 1 can (about 15 ounces) diced tomatoes, fire-roasted if you like a deeper flavor.
- 1 can (about 15 ounces) light coconut milk for creaminess.
- 2 teaspoons curry powder or red curry paste, depending on the flavor you want.
- Salt and black pepper to taste.
- About 2 cups water or light vegetable broth to thin the soup to your preferred consistency.
How To Make This Dairy Free Curried Sweet Potato Soup
- Cook the sweet potatoes until soft. You can microwave them one at a time for a few minutes each until they yield easily when pressed. Cool them slightly, then scoop the flesh into a bowl and set aside.
- Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens and turns lightly golden, which gives the soup a deeper flavor.
- Pour in the tomatoes, coconut milk, curry seasoning, and the water or broth. Let everything come to a slow, steady simmer.
- Add the cooked sweet potato flesh. Stir well, letting the heat soften everything so it blends smoothly.
- Puree the soup using an immersion blender, or blend in batches until it reaches a silky texture.
- Warm the soup gently until it simmers again. Taste and season with salt and pepper. If you have time, let it rest for a little while before serving so the flavors can settle together.
Tips, FAQs, Variations Of This Dairy Free Curried Sweet Potato Soup
Can I make this ahead?
Yes, it keeps well in the fridge for several days and reheats gently without losing its creamy texture.
Does it freeze well?
It freezes beautifully because the sweet potatoes and coconut milk stay smooth after thawing.
Can I adjust the flavor?
Try a mild curry for a softer spice, or a spoon of red curry paste for more warmth. A pinch of smoked paprika can add depth.
How thick should it be?
You can add a little extra broth or water if you prefer a lighter, pourable soup, or leave it thicker for a heartier bowl.
Any add-ins?
A handful of cooked lentils or chickpeas makes it more filling, and a swirl of dairy free yogurt on top adds a cool contrast.
