Curried Sweet Potato Bisque

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!

Round wooden bowl with orange sweet potato bisque and a swirl of coconut milk in it on white background with dark blue napkin next to bowl.

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 labelled 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 when I say, this dish 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 – not powder – for deep flavor to happen.
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).

Ingredients for sweet potato bisque arranged on a white background.

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 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 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 bottom of pan is clean.

(4) Then add all of ingredients to 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 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 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.

A white dutch oven with bright orange sweet potato bisque in it with a wooden soup ladle on white background with dark blue napkin next to pot.

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, stir often.

Freeze this soup: store cooled soup in 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.

Hand holding wooden bowl with orange sweet potato bisque in it over a dark blue napkin and additional bowl of soup in background.

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!

More Creamy Vegan Soups

If you tried this Curried Sweet Potato Bisque recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Round wooden bowl with orange sweet potato bisque and a swirl of coconut milk in it on white background with dark blue napkin next to bowl.

Curried Sweet Potato Bisque

5 from 2 votes

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!

Servings 4
Prep Time: 10 mins
Cook Time: 25 mins

Course: Main Course, Soup
Cuisine: American, Indian
Tags: creamy sweet potato soup, sweet potato bisque, vegan sweet potato soup
Freezer Friendly: Yes
Calories: 471 kcal
Author: Bethany Kramer

Ingredients

  • 1.5 lbs organic sweet potatoes
  • 1 large honey crisp apple (or 2 small apples)
  • 2 Tablespoons oil
  • 3 garlic cloves
  • 1 yellow onion
  • 1 large celery stalk (or 2 smaller stalks)
  • 3 cups low sodium vegetable broth
  • fresh thyme sprigs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons curry powder
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon salt & black pepper (plus more to taste)
  • 1 14 oz canned coconut milk, unsweetened

Instructions

  1. Prep the vegetables: First, peel sweet potatoes and apple and cube into 2 inch thick cuts. Then dice onion, mince the garlic cloves, and dice up the celery stalk.

  2. Sauté base vegetables: In a large pot or dutch oven, sauté in oil the diced onion and garlic for 3 minutes until soft. Season with pinch of salt. Then add diced celery, cook with onions for 1-2 additional minutes.

  3. Deglaze the pot: Use a generous splash of the vegetable broth to then "deglaze" the pot with the sautéed vegetables. This is when you use your wooden spoon to scrape bits off the bottom of the pot – which lifts flavors out of the sautéing process into the soup and helps prevent any burning.

  4. Add ingredients and simmer: then add rest of vegetable broth, chopped sweet potatoes, chopped apples, cinnamon, curry powder, ginger, sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Cover and let simmer for 15-20 minutes – sweet potatoes should be soft when tested with a fork.

  5. Blend soup: remove thyme sprigs using a fork or tongs. Then either use a hand-immersion blender or transfer soup to high-powered blender and blend soup for 30-40 seconds on high until a creamy consistency.

  6. Stir in coconut milk: Pour soup back in the pot (if using blender) then stir canned coconut milk into soup. Taste and adjust seasoning with salt or additional curry powder if needed. Serve and enjoy!

Notes

  • 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.
Nutrition Facts
Curried Sweet Potato Bisque
Amount Per Serving
Calories 471 Calories from Fat 257
% Daily Value*
Fat 28.6g44%
Sodium 830.6mg35%
Carbohydrates 54g18%
Sugar 17.4g19%
Protein 5.7g11%
Vitamin A 135IU3%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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