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.
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.
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.
They add colour, natural sweetness and another layer of earthy flavour.
Roasting a whole bulb mellows the sharpness and turns the cloves wonderfully soft, sweet and creamy.
Adds warmth and a little freshness without making the soup overly spicy.
Roasting the lime softens its sharp acidity. The juice helps cut through the richness of the coconut milk and sweet potato.
Adds gentle warmth and works particularly well with ginger, lime and curry paste.
Gives the soup aromatic depth and a gentle kick of heat. Different brands vary in strength, so adjust to your own taste.
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.
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.
Coconut milk, roasted carrot, crushed toasted peanuts, fresh coriander and chilli flakes add extra flavour, colour and texture just before serving.
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.
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.
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.
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.
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.
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.
Want to see how this soup comes together? Watch our quick video on Instagram and don’t miss our other easy and delicious recipes:
Happy soup season,
Izabella
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.
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
