Roasted Sweet Potato Soup: Creamy, Warming and Full of Flavour
This Roasted Sweet Potato Soup turns simple vegetables into an incredibly creamy, comforting bowl packed with warming flavour. Sweet potatoes, carrots, garlic, ginger and lime are roasted until tender and lightly caramelised, then blended with coconut milk, vegetable stock and Thai red curry paste for a silky, rich texture without the need for dairy cream. The flavours are Thai-inspired rather than traditionally Thai, with coconut milk, red curry paste, ginger, lime and coriander bringing warmth, freshness and a gentle kick while the roasted vegetables add natural sweetness and depth. If you love cosy vegetable soups, make sure you also try my Roasted Squash and Tomato Soup and Roasted Butternut Squash and Pear Soup with Gorgonzola.
Scroll down or tap ‘Jump to Recipe’ to find the full printable recipe card with exact quantities, cooking times and instructions.
Simple Ingredients, Big Flavours
What makes this Roasted Sweet Potato Soup so satisfying is how much flavour comes from a relatively short ingredient list. Instead of building the soup around lots of seasonings, we roast the main ingredients first so their flavours intensify naturally. The vegetables become sweeter and more concentrated, the garlic turns soft and mellow, and even the lime develops a slightly deeper flavour. If you enjoy soups where roasting does most of the flavour-building, you will also love my High-Protein Cauliflower Basil Soup and Roasted Parsnip Soup.
Sweet potatoes
I use Japanese sweet potatoes, which are naturally drier and starchier than regular orange sweet potatoes. Their texture makes the finished soup beautifully thick and creamy.
Carrots
They add colour, natural sweetness and another layer of earthy flavour.
Garlic
Roasting a whole bulb mellows the sharpness and turns the cloves wonderfully soft, sweet and creamy.
Fresh ginger
Adds warmth and a little freshness without making the soup overly spicy.
Limes
Roasting the lime softens its sharp acidity. The juice helps cut through the richness of the coconut milk and sweet potato.
Ground coriander
Adds gentle warmth and works particularly well with ginger, lime and curry paste.
Thai red curry paste
Gives the soup aromatic depth and a gentle kick of heat. Different brands vary in strength, so adjust to your own taste.
Coconut milk
Creates that rich, velvety consistency while keeping the soup completely dairy-free. I love using Aroy-D coconut milk, which is also readily available in the UK.
Vegetable stock
Helps loosen the roasted vegetables into a smooth soup. You can adjust the quantity depending on the type of sweet potato you use and how thick you like your soup.
Garnishes
Coconut milk, roasted carrot, crushed toasted peanuts, fresh coriander and chilli flakes add extra flavour, colour and texture just before serving.
How to Make Roasted Sweet Potato Soup
Roast the Vegetables
Line your air fryer basket with an air fryer-safe parchment liner. Arrange the halved sweet potatoes in the basket along with the peeled carrots and chunks of fresh ginger. Add the garlic bulb with the cut side facing upwards and place the lime halves cut-side up as well. Season the vegetables with salt, black pepper and ground coriander, then drizzle everything with olive oil. Air fry at 200°C/400°F for approximately 35–40 minutes. The sweet potatoes, carrots and ginger should all be completely fork-tender by the end of cooking. Keep an eye on the limes during roasting because they may be ready before the vegetables. If they start becoming too dark, simply remove them from the air fryer and allow the remaining vegetables to continue cooking.
If you prefer to use the oven, arrange everything on a parchment-lined baking tray and roast at 200°C/400°F fan for approximately 40–50 minutes. Again, cook until the sweet potatoes, carrots and ginger are completely tender, removing the limes earlier if necessary.
Prepare the Roasted Vegetables
Once everything is cooked, remove the vegetables from the air fryer or oven and allow them to cool slightly until they are safe to handle. Scoop the soft flesh from the sweet potato skins and add it to a large pot, deep blending jug or large jar. Add the roasted carrots and ginger. Squeeze the softened roasted garlic cloves directly from their skins into the container. Next, squeeze in the juice from the roasted lime halves. Discard the sweet potato skins, garlic skin and squeezed lime halves.
Blend the Soup
Add the Thai red curry paste, vegetable stock and coconut milk to the roasted vegetables. Blend everything with an immersion blender until completely smooth and creamy. I particularly like using an immersion blender for this soup because it gives me a beautifully smooth consistency and makes it easy to control the final texture. You can also use a countertop blender or food processor if that is what you have available. Taste the soup once blended and adjust the seasoning with additional salt and black pepper if needed. You can also add a little more curry paste if you prefer a stronger or spicier flavour. If the soup is thicker than you like, gradually add a little more vegetable stock and blend again until you reach your preferred consistency. If you are using regular orange sweet potatoes rather than Japanese sweet potatoes, start with slightly less stock because orange sweet potatoes generally contain more moisture and can produce a thinner soup.
Heat and Serve
If you blended the soup in a jug or large jar, transfer it to a saucepan. Place over medium heat and bring the soup to a gentle simmer until it is completely heated through and piping hot. Divide between serving bowls and finish each portion with a swirl of coconut milk. Add some diced roasted carrot, crushed toasted peanuts, freshly chopped coriander and a sprinkle of chilli flakes.
Serve the soup straight away with steamed rice or your favourite crusty bread.
Scroll down for the printable recipe card with exact measurements.
Why We Love Roasted Sweet Potato Soup
This Roasted Sweet Potato Soup is creamy, warming and packed with flavour, while still being incredibly easy to make. Roasting the sweet potatoes, carrots, garlic, ginger and lime adds natural sweetness and depth, while coconut milk and Thai red curry paste create a rich, silky finish with a gentle kick of heat. The soup is naturally dairy-free and can be gluten-free when made with gluten-free vegetable stock and curry paste. It can also be suitable for vegetarian or vegan diets, but always check the curry paste, as some brands contain shrimp paste or other seafood ingredients. The recipe is easy to adapt too: add extra stock for a thinner consistency, increase the curry paste for more heat or leave off the peanut garnish if preferred. If you love comforting vegetable soups, try my Pea and Mint Soup and Roasted Squash and Tomato Soup or serve this one with my Easy No-Knead Ciabatta (4 Ingredients) for dipping.
Perfect for Any Occasion
Roasted Sweet Potato Soup is perfect for chilly evenings, relaxed weekend lunches, meal prep or an easy dinner when you want something comforting without spending hours in the kitchen. Because the vegetables can be roasted in either the air fryer or oven, it is easy to adapt depending on how much you are making. Serve it with steamed rice for a more filling meal, or pair it with something warm and freshly baked for dipping. My Pesto and Parmesan Twisted Baguettes works beautifully with the creamy soup, while my Four Cheese Pesto Focaccia is a more indulgent option when you want to turn it into a cosy weekend meal.
Instagram Tutorial & More
Want to see how this soup comes together? Watch our quick video on Instagram and don’t miss our other easy and delicious recipes:
- Creamy Roasted Tomato Soup with Mozzarella Pastry Crust
- Pea and Mint Soup
- No-Knead Pesto Mozzarella Bread Twists
- Overnight Olive and Thyme Focaccia (No-Knead)
- Pesto and Parmesan Twisted Baguettes
- Cheesy Beef Filo Swirls
Happy soup season,
Izabella
Description
This Roasted Sweet Potato Soup is rich, cosy and full of warming flavour. Roasting the sweet potatoes, carrots, garlic, ginger and lime first gives the soup a deeper, slightly caramelised taste. Coconut milk makes it beautifully creamy, while Thai red curry paste adds gentle heat and extra depth. The lime keeps everything fresh and balanced, so the soup never feels too heavy. It is easy to blend until silky smooth and can be thinned with a little extra stock if you prefer. Finish with coconut milk, roasted peanuts, coriander and chilli flakes for a colourful, flavour-packed bowl.
Ingredients
For the soup
For garnish
Instructions
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Line the air fryer basket with an air fryer-safe parchment liner. Arrange the sweet potatoes and garlic cut-side up, then add the carrots, lime halves and ginger. Season with salt, black pepper and ground coriander, then drizzle with the olive oil.
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Air fry at 200°C/400°F for 35–40 minutes, or until the sweet potatoes, carrots and ginger are fork-tender. Check the limes during cooking and remove them earlier if they become too browned.
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To roast in the oven: Arrange everything on a parchment-lined baking tray and roast at 200°C/400°F fan for 40–50 minutes, or until the vegetables are completely tender and lightly caramelised. Remove the limes earlier if needed.
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Allow the roasted vegetables to cool until safe to handle. Scoop the sweet potato flesh from the skins and transfer it to a large pot or deep blending jug. Add the roasted carrots and ginger. Squeeze the soft roasted garlic cloves from their skins, then squeeze in the juice from the roasted limes.
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Add the Thai red curry paste, vegetable stock and coconut milk. Blend with an immersion blender until completely smooth and creamy. I prefer using an immersion blender here as it gives the soup a beautifully smooth consistency, but a high-speed blender or food processor will also work. Taste and adjust the seasoning if needed. For a thinner soup, gradually add a little more vegetable stock until you reach your preferred consistency.
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If you blended the soup in a jug or large jar, transfer it to a saucepan and bring to a gentle simmer until piping hot. Serve with a swirl of coconut milk, diced roasted carrot, crushed roasted peanuts, chopped coriander and a pinch of chilli flakes. Serve with rice or crusty bread and enjoy.
Nutrition Facts
Servings: 4 ServingCalories:314.43kcalTotal Fat:16.77gCholesterol:0.36mgSodium:146.49mgPotassium:845.45mgTotal Carbohydrate:40.75gDietary Fiber: 6.65gSugars: 8.36gProtein:5.02gVitamin A: 1310.06IUVitamin C: 18.97mgCalcium: 106.54mgIron: 3.57mgVitamin D: 0IUVitamin E: 1.3IUVitamin K: 12.69mcgVitamin B6: 0.53mgVitamin B12: 0mcgPhosphorus: 166.37mgMagnesium: 77.08mgZinc: 1.1mg
Note
- Japanese sweet potatoes are drier and starchier than regular orange sweet potatoes, which helps create a thicker, creamier soup.
- If you use regular orange sweet potatoes, the soup may be slightly more watery, so start with less vegetable stock and add more only if needed.
- Different brands of Thai red curry paste vary in strength and spice level. Start with 1 tablespoon, then add more to taste if you prefer a stronger flavour.
- Check the limes while roasting, as they may be ready before the vegetables. Remove them once softened and lightly caramelised to prevent them from becoming bitter.
- For a thinner soup, simply blend in a little extra vegetable stock until you reach your preferred consistency.
- Full-fat coconut milk gives the richest and creamiest texture. I love using Aroy-D coconut milk, which is also widely available in the UK. Light coconut milk can be used, but the soup will be slightly less creamy.
- If using a countertop blender instead of an immersion blender, allow the roasted vegetables to cool slightly before blending and avoid overfilling the jug.
- The roasted peanuts are optional, but they add a lovely crunch and work especially well with the creamy soup.
- For a milder finish, reduce or leave out the chilli flakes when serving.
- Serve the soup with crusty bread, flatbread or steamed rice. It also works well as a light lunch on its own with plenty of toppings.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob, adding a splash of stock or water if it has thickened.
- The soup can also be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers, leaving a little room for expansion. Defrost overnight in the refrigerator and reheat gently. The coconut milk may separate slightly after freezing, so stir well or briefly blend the soup again to restore its creamy texture.
