Every spoonful of this curried sweet potato bisque is filled with layers of flavor! A little bit of sweet, a little spice, and the creamiest consistency. It takes just under an hour to make this delicious and easy soup!

wooden bowl with orange sweet potato soup in it with white cream swirl and a spoon in it.

Let’s cut to the chase. This soup is an absolute flavor bomb! It’s rich, so so savory, and filled with sweet and spicy flavors. Drew may or may not have labeled this creamy sweet potato soup as one of the best soups he’s ever had!

My goal with the recipe was to pack as many flavor-filled ingredients as I could so that I could develop a deep flavor in the little bit of time this soup takes to cook. Believe me, this soup is worthy of trying!

It’s vegan (meaning, no dairy!) and gluten-free friendly. I’m all about a good and satisfying plant-based soup! And this one is definitely in my top favorites.

Now, let’s get cookin’.

Ingredients You Need & Substitutions

This recipe is filled with lots of pantry staples and simple produce. Here’s everything you need to make this soup happen:

Sweet potatoes: I recommend using organic because they will be the sweetest in flavor.
Apple: for a touch of sweetness!
Garlic: use fresh garlic cloves for lots of flavor!
Onion: a big yellow onion is necessary for a tasty soup.
Celery: even if you’re not a celery fan, it will bring out so much flavor in this soup (and you don’t even taste the celery flavor).

oil: I like avocado or extra virgin olive oil. Vegan or regular butter works too!
Vegetable broth: use low sodium broth and then adjust the salt to taste.
Fresh thyme sprigs: I use this like a bay leaf, simmer in the soup to let it release flavor then remove the herb sprig before blending and serving.
Curry powder: I highly recommend using “spicy curry powder” – it will not actually be spicy. But will give the perfect zing to your soup!
Ginger: I used ground ginger but you can also use a 1-inch piece of fresh ginger root.
Cinnamon: for a savory touch!
Coconut milk: use canned, unsweetened coconut milk to stir into your soup at the end. Almond milk works too but is not as creamy!

How to Make Curried Sweet Potato Bisque – Step by Step

(1) First, sauté diced onions and garlic in oil (about 3 minutes). Then add diced celery. Sauté for another 2 minutes until vegetables are soft and slightly caramelized.

(2) Add a little bit of broth to the pan to “deglaze” the pan. This helps remove bits on the bottom of the pan and gather up all the flavors that the sautéed vegetables create.

(3) Stir vegetables in broth until the bottom of the pan is clean.

A white pot with sautéed onions in it with a wooden spoon.

vegetable broth being poured into white pot with sautéed onions.

(4) Then add all of the ingredients to the soup (except coconut milk). Sweet potatoes, diced apple, broth, thyme sprigs, spices, sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Cover and simmer for 15-20 minutes, stir often.

(5) Sweet potatoes and apples should be soft when tested with a fork. Remove thyme sprigs before continuing to the next step.

(6) use a hand immersion blender or transfer soup to a high-powered blender. Blend soup on high for 30-40 seconds until the consistency is creamy. Add soup back to pot and stir in coconut milk. Taste and adjust seasoning with salt, black pepper, or additional curry powder if needed.

Extra Cooking Tips

Organic sweet potatoes are key: I have consistently found organic sweet potatoes to be the sweetest in taste and highly recommend them for this soup.
Choice of apples: I used a large honey crisp apple for this soup. If your apples are smaller use two instead. I recommend using apples that are firm in texture and the taste is tart and sweet!
Blending tools: to blend the soup to get a creamy consistency, you can either use a hand-immersion blender or a high-powered blender.

How to Store Leftover Soup or Freeze

Keep leftover soup fresh: store in an airtight container for up to 3-4 days. Reheat on the stovetop on LOW for several minutes, stirring often.

Freeze this soup: store cooled soup in an airtight container or freezer-friendly ziplock bags (I recommend freezing without coconut milk in soup to prevent the soup from crystalizing). Freeze for up to 1-2 months. Then thaw and reheat in a pot and stir in coconut milk when ready to serve.

This creamy sweet potato soup can literally be served for any occasion. You can serve it up for a holiday spread as a side dish, or have it as a main course when you’re craving a cozy winter soup.

If you are a soup fan, I can promise you will absolutely love this soup. It’s just so so delicious!

Serving Suggestions

We love serving this creamy soup with homemade bread like our no-knead cranberry walnut bread or dutch oven cinnamon raisin bread! You can also serve it along with an abundant salad like our Apple Pomegranate Harvest Salad or Farro salad!

More Creamy Vegan Soups