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close up of a ladle filling a bowl of creamy sweet potato soup with carrots and coconut milk
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5 from 1 vote

Sweet Potato Soup Recipe with Carrots and Coconut Milk

Sweet Potato Soup Recipe with Carrots and Coconut Milk that is easy to cook in one pot in just 25 minutes. It makes one of those healthy and easy dinner ideas that are also vegan, paleo, dairy-free, gluten-free, and most of all, quite delish!
Course:Main Course
Keywords:carrots, coconut milk, creamy, sweet potato soup, vegan recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories292.9 kcal
Cost $ 1.00 per person


  • 1 pot
  • 1 wooden spoon
  • 1 immersion blender


For the Sweet Potato Carrot Soup

  • 2 lbs medium-sized sweet potatoes peeled and cubed
  • 3 medium carrots peeled and chopped
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 3 tablespoon olive oil
  • 1 bay leaf
  • 4 cups vegetable broth For a non-vegan version, you may use chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried parsley
  • ¾ cup canned coconut milk (you may replace it with drinkable full-fat coconut milk which contains less fat, but the soup won't be as creamy. If you aren't on a dairy-free/vegan diet, you may use half-and-half, heavy cream, sour cream, or Greek yogurt instead).
  • Salt & ground black pepper to taste

For the Toppings:

  • Croutons optional
  • Coconut milk
  • Microgreens or fresh basil leaves, chopped green onions, or chives


  • Heat a large pot over medium heat and then add the olive oil.
  • Once the oil has heated, add the onion and cook until translucent. Then add the garlic and cook for about 1 minute, stirring once and a while.
  • Stir in the bay leaf, cumin, dried parsley, salt, and pepper to combine.
  • Add the sweet potatoes, carrots, and vegetable broth and cover the pot with a lid.
  • Let the mixture come to a boil, then remove the lid and lower the heat to medium-low.Simmer for 25 minutes or until vegetables are soft.
  • Blend the soup until smooth using an immersion blender. Alternatively, use a kitchen blender!
  • Blend or whisk in the coconut milk until homogeneous.
  • Serve the sweet potato and carrot soup with fresh micro greens, croutons, and an extra drizzle of coconut milk.

Recipe Notes

How to Store, Freeze and Reheat 
Store sweet potato soup in an airtight container in the fridge for up to 3-4 days.
Creamy soups can be tricky to freeze because most of the time they contain dairy or alike that break apart once thawed and reheated. But you can freeze this soup in batches by leaving the coconut milk out. After blending it, let it cool, and freeze it in a freezer-safe container for up to 2 months.
Defrost it in the fridge and reheat it in a saucepan over low heat until warm, and then whisk in the coconut milk very well until homogeneous. 


Calories: 292.9kcal | Carbohydrates: 39.6g | Protein: 3.7g | Fat: 14.4g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.5g | Sodium: 737.2mg | Potassium: 727.4mg | Fiber: 6.4g | Sugar: 10.9g | Vitamin A: 26885.5IU | Vitamin C: 8.3mg | Calcium: 71.6mg | Iron: 1.8mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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