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Curried Sweet Potato Soup Recipe

This creamy soup is delicious and has a nice little kick that gives it something extra!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: American
Keyword: easy, healthy
Servings: 6 servings


  • 1 lb sweet potato
  • 4 cups milk
  • 4 Tbsp butter
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 cup peas, frozen (optional)
  • ΒΌ tsp pepper (optional)


  • Cook your sweet potato until easily pierced with a knife. Set aside to cool.
  • Once the sweet potato is cool enough to handle, peel off the skin and place the flesh in a blender.
  • Add the butter, flour, salt, and curry to a large pot over medium heat, stirring occasionally, until you have a roux.
  • Add 4 cups of milk, a little at a time, whisking and stirring after each addition to remove any lumps.
  • Once all the milk has been added, carefully add the pureed sweet potato. Stir until fully incorporated.
  • If desired, add the pepper and frozen peas. Remove the soup from the burner and allow to sit for about 5 minutes until the peas are cooked.


This recipe reheats really well! Store in an airtight container in the fridge for up to a week or in the freezer for at least 6 months. Thaw in the fridge the night before you eat it. Reheat on the stove and add a splash of milk, if needed!