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Coconut Curry Sweet Potato Soup

5 from 1 vote

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Smooth, silky sweet potato soup with coconut milk and warm curry spices, topped with a fresh pomegranate salsa.     

A bowl of creamy sweet potato soup with fresh pomegranate salsa on top

Sweet potatoes have a lot going for them, especially when pureed into soup!

This sweet potato soup is completely dairy-free, but coconut milk and a little time spent in a blender make this soup as comforting as a warm cashmere wrap.

Nutritionally they’re hailed as one of the world’s healthiest foods — they’re literally like little powerhouses for vitamins and other good stuff.

And as far as looks go, they’re blessed with the intense color of a Key West sunset.

Creamy Coconut Sweet Potato Soup with Pomegranate Salsa

Oh, and I almost forgot. They’re so delicious!

The best season for sweet potatoes is late fall and winter, conveniently timed for an appearance on the Thanksgiving table, and all the cozy dinners in the cold months that follow.

The vibrant color of this soup is amplified by the gorgeous golden hue of turmeric, the spice most often found in curry powder.

Health benefits of turmeric

Turmeric has its own long list of health benefits, and I just learned something else about it:

Not only does turmeric lend its color and lightly bitter taste to soups and sauces, it also helps to thicken them because it’s a rhizome plant with naturally starchy compounds.

Creamy Coconut Sweet Potato Soup with Pomegranate Salsa

The jewel-colored pomegranate relish is something I absolutely love and have been making for years (check out this Ricotta Flatbread ).

It comes from one of my all-time favorite cookbooks, Sunday Suppers at Lucques.

The juicy pop of the pomegranate seeds, tart and sweet, are a welcome contrast to the rich-tasting soup.

creamy sweet potato soup with pomegranate salsa

Sweet Potato Coconut Curry Soup with Pomegranate Salsa

Karen Tedesco
Smooth, velvety sweet potato soup seasoned with warm curry spices, coconut milk and a colorful, crunchy pomegranate salsa. Ready in less than an hour.
Print Pin
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup and Stew
Cuisine Vegetarian/Vegan
Servings 6 servings


  • 3 tablespoons (45 ml) coconut oil or canola oil
  • 1 red onion, chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 teaspoon brown mustard seed (optional)
  • 1 tablespoon (15 g) ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 3/4 pounds (800 g) sweet potato (about 2), peeled and diced
  • Kosher salt
  • 1 13.5-ounce (400 ml) can coconut milk
Pomegranate Salsa:
  • 1 shallot, finely chopped
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1/2 cup (82 g) pomegranate seeds, about 1/2 of one pomegranate
  • 2 tablespoons finely chopped Italian parsley


  • Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, ginger and garlic and cook until the onion is softened and translucent. 
  • Add the mustard seeds to the pot and stir. As soon as they begin to pop, add the turmeric, coriander, cumin, black pepper and cayenne, stirring to coat the spices in the oil.
  • Add the sweet potatoes, 3 teaspoons salt and  5 1/2 cups water to the pot. Bring to a simmer, then adjust the temperature and cook partially covered for 30 minutes, or until the sweet potatoes are tender.
  • Pour the coconut milk into the soup and remove from the heat. Let cool slightly.
  • Puree the soup in a blender until smooth, in batches if necessary. 
Pomegranate Salsa
  • To make the salsa, put the shallots, salt and lemon juice in a bowl and let it sit for 5 minutes. Stir in the olive oil and pomegranate molasses to blend, then add the pomegranate seeds and parsley.
  • Serve the soup with a few spoonfuls of salsa on top.


Serving: 1g | Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 271mg | Potassium: 576mg | Fiber: 6g | Sugar: 9g | Vitamin A: 18925IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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