Pair this sweet potato soup recipe with a sandwich or salad for an easy dinner. This curry sweet potato soup recipe uses Greek yogurt and figs!
Why this recipe works
This Sweet Potato Soup Recipe with Figs is a creamy, healthy soup that hits the spot on a cold autumn or winter night.
Pair it with a sandwich or salad for an easy weeknight dinner. This sweet potato soup recipe uses Greek yogurt and a secret ingredient – figs!
You’ll love the combination, trust me.
It’s so hardy and rich, you can’t believe this sweet potato soup is vegetarian.
How to make sweet potato soup
I’m a big fan of Greek yogurt as a healthy substitute for sour cream.
So when I saw VOSKOS Nonfat Exotic Fig Greek yogurt at the store, I had to try it in my sweet potato soup recipe.
It’s delicious! I like how the sweetness of the figs matches with the tang of the Greek yogurt.
If you can’t find this brand, I don’t know of another fig Greek yogurt.
I love figs, both dried and fresh. I love using slices of fresh fig on goat cheese pizza or eating dried figs as a healthy snack.
Plus, figs bring much nutritional goodness to sweet potato soup recipes since they’re rich in minerals and packed with potassium, calcium, magnesium, iron, copper, and manganese.
The traditional French herbs go well with both the sweet potatoes and figs. Either way you prepare it, this soup is delicious!
Tips when making curried sweet potato soup
Chopping the vegetables: Keep the size of the diced sweet potato and parsnips fairly small. The smaller the dice, the shorter your cooking time.
Pureeing the vegetables: To get the creamiest soup possible, use a hand blender to puree the sweet potatoes, parsnips, and onions. It’s worth the extra effort.
Gluten free? If you’re gluten free, make sure your vegetable broth is certified to be gluten free. Check the label and packaging carefully!
Go dairy free! So Delicious now makes a Dairy Free Spiced Pear & Fig Oat Yogurt, which would be a terrific substitute if you’re going to make this a dairy free soup.
I haven’t tried it yet, but I bet it would be worth checking out!
Coconut milk: When using coconut milk, make sure to use lite coconut milk and not coconut cream with all those extra calories.
There’s no reason to go full fat because once you puree the Sweet Potato Soup, it’s deliciously creamy.
If you wish, you can use the equivalent of 14 ounces of coconut milk from a carton instead of canned coconut milk.
Just make sure it’s the unsweetened and unflavored variety.
And please, no sweet vanilla coconut milk! Otherwise, you might as well be making a sweet potato smoothie.
Regular milk OK? If you’re not a fan of coconut milk, you can use non-fat evaporated milk as a substitute if you don’t need to make this a dairy free soup.
Evaporated milk is creamy like coconut milk and a bit sweet, so should work well.
I feel that low fat milk is too thin. You could use half and half if you like, but wow, we’re getting into dec-a-dent territory here!
More terrific soup recipes
If you’re looking for more easy soup recipes for dinner or a lunch, try these:
This deliciously Easy Cioppino Seafood Stew Recipe is made with frozen seafood and bottled clam juice.
I make this Best Split Pea Soup Recipe year round because I always have dried split peas and canned stock in my pantry. It can be made in under an hour.
If you’re dairy free and miss creamy clam chowder, check out this Easy Dairy Free Oyster Chowder recipe. It’s super creamy!
- 2 tablespoons olive oil
- 1/2 large onion, chopped (about 1 cup)
- 1 tablespoon curry powder
- 2 sweet potatoes, peeled and chopped into 1-inch pieces
- 1 cup parsnips, peeled and chopped
- 3 cups low sodium vegetable broth
- 1/4 cup dried figs, chopped into small pieces
- 1 teaspoon sea salt
- 1-14 ounce can lite coconut milk
- 1-5.3 ounce container VOSKOS Exotic Fig Greek Yogurt
- In a large saucepan, heat olive oil over medium heat. Add onion and curry powder and cook for 5 minutes, stirring occasionally, until onion begins to be translucent.
- Add sweet potatoes and parsnips to the pot. Stirring constantly, cook for another 5 minutes.
- Add vegetable broth to the pot and increase the heat to medium-high. Cover and bring to a boil.
- Reduce heat and simmer with the lid on, stirring occasionally, for 15 minutes.
- Add figs and salt to the saucepan and cook for 5 minutes or until all vegetables are soft.
- Remove saucepan from heat. Using a potato masher, roughly mash the vegetables. (If you want a smoother soup, use an immersion hand blender.)
- Stir in coconut milk and Greek yogurt.
- Return saucepan to stove on medium heat and heat soup through. Do NOT let the soup boil!
- Serve and enjoy!
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Amount Per Serving: Calories: 190Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 461mgCarbohydrates: 23gFiber: 4gSugar: 10gProtein: 5g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on January 21, 2013. Updated with new pictures and information.