Curried Sweet Potato Soup

There's something so comforting about tucking into a creamy bowl of potato soup once the weather starts to cool.

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clean sweet potato soup recipe
Joanne Tsakos

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Video: Cooking with Potatoes

Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.

Prep Time
30 min
Cook Time
30 min
60 min


  • 1 Vidalia onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 tbsp olive oil
  • 1 lb sweet potatoes, peeled and chopped
  • 1 lb butternut squash, peeled and chopped
  • 6 cups low-sodium vegetable broth
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tsp fresh lemon juice
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup chopped fresh cilantro


  1. In a large pot over medium-high heat, sauté onion, garlic and celery in oil until soft, about 5 minutes.
  2. Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.
  3. Remove from heat, cool slightly and transfer mixture to a blender or food processor. Purée until smooth.
  4. Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.

Nutrition Information

  • Serving Size 1 3/4 c
  • Calories 250
  • Carbohydrate Content 46 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 8 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 319 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g