Warm up with our sweet potato soup recipe featuring coconut milk, white potatoes, carrots, and the perfect blend of spices for a comforting dish.

We bought four large sweet potatoes to enjoy as part of our Thanksgiving dinner; however, we only used one of them.

Instead of making our usual baked sweet potato fries (sometimes we use the air fryer) or sweet potato brownies, we decided to make soup.

It was mid-week, and time was tight with soccer and me finishing late from work.

To make the soup, you can opt to roast the vegetables, which will add time; however, we chose to boil them until tender.

What you’ll love about this sweet potato soup is the customization options.

For example, if you don’t want to use two white potatoes, you can add more sweet potatoes or carrots.

If the spices we used are not to your preference, have a look at the various combinations, including soup toppings, for this recipe below.

I hope you enjoy this recipe; I did use ChatGPT to assist with some of the details.

Variations Of Sweet Potato Soup

Sweet Potato Soup Recipe made with coconut milk. Add various cultural spices, such as those from India, Italy, and Spain. Leaving some of the sweet and white potatoes chunky. Use only broth instead of coconut milk, or add other milk options, such as 2% cow’s milk. Include peanut butter along with the sweet potatoes for a savory-flavored soup. Roast the vegetables before making the soup. Add chopped apples when roasting or 5 minutes before the potatoes become tender.

Types of Sweet Potatoes

Sweet potatoes come in several varieties with distinct flavors, textures, and colors. Here’s a helpful guide to the most common types and what they taste like:

Orange-Fleshed Sweet Potatoes

Examples: Beauregard, Jewel, Garnet Flavor: Sweet, rich, slightly caramel-like Texture: Moist, creamy

Notes: Most common in North America. Great for baking, mashing, casseroles, and fries. Beauregard tends to be the sweetest.

Yellow/Golden-Fleshed Sweet Potatoes

Example: O’Henry Flavor: Mild sweetness, nutty undertones Texture: Medium moisture, creamy but not as moist as orange types

Notes: Good all-purpose cooking potato, with less intense sweetness.

White-Fleshed Sweet Potatoes

Examples: Hannah, Japanese Murasaki (red skin, white flesh) Flavor: Mild, slightly sweet, more earthy and savory Texture: Dry, firm, starchy — more like a regular potato

Notes: Holds shape nicely. Great for roasting, fries, and savory dishes.

Purple-Fleshed Sweet Potatoes

Examples: Stokes Purple, Okinawan (Hawaiian variety) Flavor: Mild sweetness, slightly floral, earthy Texture: Dense, dry, starchy

Notes: Stunning color, rich in antioxidants. Best baked or steamed—can be dry if over-roasted.

Japanese Sweet Potatoes (Satsumaimo)

Examples: Kotobuki, Beniharuka Flavor: Very sweet, chestnut-like, rich Texture: Dense and creamy

Notes: Sweeter than orange types. Excellent roasted; caramelizes easily

Red Sweet Potatoes

Example: Red Garnet (often grouped with orange) Flavor: Sweet and robust Texture: Moist and creamy

Notes: Popular for pies, mash, and baking.

Flavour Comparison Snapshot

Variety, Sweetness. Texture Notes

Beauregard/Jewel High, creamy Classic U.S. sweet potato

Hannah Low-medium Dry, starchy, Savory dishes

Murasaki (Japanese white) Medium Firm, starchy, Nutty, earthy

Stokes Purple Low-medium Dense, dry Subtle floral sweetness

Japanese (Satsumaimo) Very high, Creamy, Chestnut-like sweetness

Sweet Potato Cooking Tips

Want caramel-sweet soft texture? Choose orange or Japanese types and roast slow and low (275–325°F / 135–165°C).

Mashed sweet potatoes? Orange types give the creamiest results.

Nutritional Value Of Sweet Potatoes

Sweet potatoes are highly nutritious root vegetables packed with vitamins, minerals, antioxidants, and fiber. Nutrition varies slightly by variety and cooking method, but here’s a solid general overview:

Nutritional Value (per 1 cup cooked, mashed — ~200g

Calories ~180 kcal Carbohydrates ~41 g Fiber ~6.6 g Sugars ~13 g Protein ~4 g Fat ~0.3 g Vitamin A (as beta-carotene) ~769% DV Vitamin C ~65% DV Vitamin B6 ~29% DV Potassium ~950 mg (~20% DV) Manganese ~50% DV Magnesium ~18% DV Calcium ~8% DV Iron ~8% DV DV = Daily Value

Key Nutritional Benefits

1. Excellent Source of Beta-Carotene

Orange varieties especially — your body converts beta-carotene to vitamin A, supporting: Vision Immune function Skin health Purple varieties contain anthocyanins, powerful antioxidants.

2. High in Fiber

Supports:

Digestive health Blood sugar control Satiety (keeps you full) White varieties have slightly less fiber than orange or purple.

3. Potassium-Rich

Helps regulate: Blood pressure Muscle function Heart rhythm

4. Anti-Inflammatory & Antioxidant Properties

Different colors = different antioxidants: Variety Key Antioxidant Orange Beta-carotene Purple Anthocyanins White Lower antioxidant level, but still beneficial

Sweet Potato vs. Regular Potato

Nutrient Sweet Potato White Potato Vitamin A Very High Trace Vitamin C Higher Moderate Fiber Slightly higher Slightly lower Glycemic Impact Lower (better blood sugar control) Higher Taste Sweet Savory/starchy Both are healthy; sweet potatoes shine in antioxidants and vitamin A.

Best Cooking Methods to Retain Nutrition

Steaming preserves vitamins Baking/Roasting enhances flavor, increases antioxidant availability Microwaving preserves nutrients faster Boiling loses some nutrients into water, but increases beta-carotene absorption when eaten with a little fat

Tip: Add a healthy fat (like olive oil or powdered peanut butter in your case) to boost vitamin A absorption.

Summary

Sweet potatoes are:

Nutrient-dense High in vitamins A & C Rich in fiber & antioxidants Versatile and naturally sweet Great for blood-sugar control compared to white potatoes

Toppings For Sweet Potato Soup

Sweet potato soup pairs beautifully with toppings that add texture, freshness, acidity, and savory balance to its natural sweetness. Here are some of the best options depending on flavor mood:

Classic & Creamy Toppings and Why They Work

Greek yogurt or cottage cheese adds creaminess + protein, + tang Crème fraîche or sour cream, Silky, slightly tangy contrast Toasted pumpkin seeds (pepitas), Crunch + nuttiness Chives or green onions, Fresh onion bite Crumbled feta or goat cheese, Tangy, salty balance

Savory & Umami Options

Crispy bacon or pancetta, Smoky, salty crunch Fried sage leaves Classic with sweet potato, earthy & aromatic Caramelized onions, Sweet-on-sweet but complex Sautéed mushrooms, Earthiness balances sweetness Parmesan shavings, Umami depth

Fresh & Herbaceous Toppings

Herbs / Fresh toppings Flavor profile Cilantro Bright & herby — great with curry spices Parsley Clean freshness Mint Works with coconut-based soups Lime zest or juice, Citrus cuts the sweetness Avocado slices, Creamy, mild contrast

Crunchy Texture Boosters

Toasted nuts (pecans, walnuts, almonds), Nutty crunch Crispy chickpeas Protein + texture Granola (savory or lightly sweet), A trendy brunch touch Toasted coconut flakes work well with Thai-style soups

Heat & Spicy

Chili flakes or chili oil heat wakes up flavor Hot honey drizzle, Sweet + spicy contrast Harissa or sriracha: Savory heat

Regional Theme Ideas

Thai-Inspired

Coconut cream swirl Cilantro Lime Chili crisp Toasted peanuts

Mexican-Inspired

Tajín or chili-lime seasoning Queso fresco Pumpkin seeds Cilantro Squeeze of lime

Classic Comfort

Bacon bits Sour cream Cheddar or Gouda Green onions Healthy/High-Protein Cottage cheese dollop Toasted pumpkin seeds Sauerkraut or kimchi (fits your preferences!) Hemp seeds Greek yogurt

Finishing Tips

A finishing oil, such as olive oil, chili oil, or browned butter, adds richness to the dish.

A touch of acid (such as lemon, lime, or vinegar) helps keep soup from tasting too sweet.

Texture variety is key — pair creamy, crunchy, and fresh when possible.

How To Make Sweet Potato Soup

Ingredients

1 can of coconut milk 3 large peeled, sweet potatoes (6 cups cubed) 1 peeled, cubed white potato 1 large onion, sliced 3 carrots, peeled and chopped (3 cups) 1 tsp salt 1 tsp black pepper 8 cups chicken broth 2 Chicken Bouillon cubes 1 cup cold water 1/2 tsp ground ginger 1 tsp ground cumin 1 tbsp Worcestershire sauce 1 tbsp extra virgin olive oil

Instructions

Peel and chop all the vegetables and garlic. Heat the oil in a large soup pot, along with the ginger, cumin, salt, pepper, and minced garlic. Stir constantly to allow the aroma of the seasonings to come out. (about 30 seconds) Increase the heat to high. Add the chicken broth, bouillon cubes, cold water, Worcestershire sauce, onion, potatoes, carrots, and sweet potatoes, and then bring to a boil. Add the entire can of coconut milk and stir until well combined. Reduce the heat to medium-low and cook until the meat is tender enough to be fork-tender. Remove the pot from the heat and, using a hand blender, blend the soup until it’s smooth (leave some chunks if you prefer a textured consistency). Taste the soup for seasoning. If it needs more, add to your preference. This soup is adaptable, so feel free to use your preferred spices, vegetables, or sauces to enhance the flavor if desired. Top with roasted pumpkin seeds, fresh chopped parsley or cilantro, and a splash of avocado or extra-virgin olive oil.Store in the refrigerator for up to a week or in the freezer for up to 6 months.

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