Name: Vegan Carrot Ginger Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 3-4 tbsp low-sodium vegetable broth (to sauté); 1 medium red onion, diced; 1 1/2 inch knob ginger, peeled and grated; 4 garlic cloves, minced; 1 1/2 tsp fresh thyme (or 1/2 tsp dried thyme); 1/4 tsp ground cinnamon; 1/2 tsp Himalayan pink sea salt; 1/4 tsp black pepper; 5 cups carrots, chopped (about 10 medium carrots); 1 medium sweet potato, peeled and diced (about 2 cups); 4 cups low-sodium vegetable broth; 14 oz can unsweetened coconut milk

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There is something incredibly comforting about a bowl of warm, velvety soup, and this Vegan Carrot Ginger Sweet Potato Soup Recipe brings all the cozy vibes in one pot. Bursting with the natural sweetness of carrots and sweet potatoes, paired with the zingy warmth of fresh ginger and aromatic spices, this soup is like a big, tasty hug for your soul. It’s perfectly creamy without any dairy, thanks to the luscious coconut milk, and delivers a vibrant orange color that brightens up any day. Whether you’re craving a nourishing lunch or a light dinner, this recipe is simple enough to whip up any day of the week but special enough to make you smile with every spoonful.

Ingredients You’ll Need

The image shows a white pot with a turquoise handle, filled with a thick soup that has three visible layers of ingredients. The top layer shows bright orange sliced carrots, some red onion pieces, and chunks of light brown vegetable or meat, all floating in a clear orange broth. Below these ingredients, there are small white and green diced pieces, possibly onions or celery, sitting in the broth. A spoon is partially submerged on the right side, mixing the contents. The scene is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Carrot Ginger Sweet Potato Soup Recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor and a satisfying texture that’s pure bliss. From fragrant spices to fresh produce and creamy coconut milk, these ingredients come together effortlessly.

3-4 tbsp low-sodium vegetable broth: Used for sautéing to keep the dish light and flavor-rich without oil.
1 medium red onion (diced): Adds sweetness and depth as the base of the soup.
1 1/2 inch knob ginger (peeled and grated): Brings a warm, spicy kick that lifts the entire soup.
4 garlic cloves (minced): Enhances savory notes and rounds out the flavors.
1 1/2 tsp fresh thyme (or 1/2 tsp dried): Introduces an earthy, herbal aroma essential to balance the sweetness.
1/4 tsp ground cinnamon: A hint of warmth that complements the ginger perfectly.
1/2 tsp Himalayan pink sea salt: A clean seasoning that sharpens all the flavors.
1/4 tsp black pepper: Adds subtle heat and depth.
5 cups carrots (chopped, about 10 medium carrots): The star of the show, delivering sweetness and vibrant color.
1 medium sweet potato (peeled and diced, about 2 cups): Provides natural creaminess and richness.
4 cups low-sodium vegetable broth: The flavorful liquid base that ties everything together.
14 oz can unsweetened coconut milk: Makes the soup luxuriously creamy without dairy.

How to Make Vegan Carrot Ginger Sweet Potato Soup Recipe

Step 1: Sauté the Aromatics

Start by warming your favorite 6-quart dutch oven over medium heat. Add 3 to 4 tablespoons of low-sodium vegetable broth and toss in the diced red onion. Cook gently until the onion becomes translucent and soft, which brings out its natural sweetness and sets a savory foundation for the soup. Don’t forget to sprinkle a pinch of salt here—it helps draw out the onion’s flavor beautifully.

Step 2: Add the Ginger, Garlic, and Spices

Next, add the grated fresh ginger, minced garlic, thyme, cinnamon, sea salt, and black pepper. Stir everything together and let the pot fill with the aroma as the spices bloom and meld into the softened onions. This step only takes a few minutes but is crucial for building the layers of flavor that make this soup unforgettable.

Step 3: Incorporate Vegetables and Broth

Now it’s time for the stars: diced sweet potatoes and chopped carrots. Add them directly into the pot along with 4 cups of low-sodium vegetable broth. Bring the mixture up to a gentle simmer, then reduce the heat to medium-low. Cover it and let it cook patiently for about 30 minutes or until the vegetables are pillow-soft and perfectly tender.

Step 4: Blend Until Creamy

Once your vegetables are cooked through, transfer the entire mixture to a high-powered blender and blend on high speed until luxuriously smooth and thick. Pour the creamy blend back into the pot and stir in the unsweetened coconut milk. This addition elevates the soup’s texture, making it silky without using any dairy ingredients.

Step 5: Final Touches and Taste Test

Heat the soup for a few more minutes until it’s piping hot and ready to eat. Give it a taste and add more salt or pepper as needed to suit your palate. Feel free to get creative with garnishes—this soup loves a little extra love on top.

How to Serve Vegan Carrot Ginger Sweet Potato Soup Recipe

Two bowls of smooth orange soup are placed on a white marbled surface. Each white bowl is filled with thick, creamy soup that has a swirl of white cream on top, decorated with a few small green herb leaves and a light sprinkle of black pepper. A wooden spoon, held by a woman's hand, lifts some soup from the front bowl, showing the creamy texture and cream swirl clearly. In the background, three fresh orange carrots lay beside the second bowl, which is slightly out of focus. The bowls are set on a blue, white, red, and green checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple drizzle of raw cashew cream adds a beautiful richness and a touch of elegance. Fresh thyme sprigs lend a lovely herbal note, while a sprinkle of cayenne pepper brings a gentle, warming heat. These little touches create a feast for the eyes as well as the palate.

Side Dishes

This soup pairs beautifully with crusty artisan bread for dunking or a light mixed green salad with lemon vinaigrette. For a more filling meal, roasted chickpeas or a quinoa pilaf make fantastic partners, adding texture and protein.

Creative Ways to Present

Serve the soup in rustic bowls topped with toasted pumpkin seeds, or for a splash of color, scatter fresh chopped herbs like parsley or cilantro. For a whimsical twist, swirl in a spoonful of smoky chipotle crema or top with crunchy fried shallots to add an extra layer of texture and complexity.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover soup in airtight containers in the refrigerator. It keeps well for up to 4 days, making it perfect for quick lunches or easy dinners during busy weeks.

Freezing

This Vegan Carrot Ginger Sweet Potato Soup Recipe freezes wonderfully. Portion it out into freezer-safe containers or bags, leaving some room for expansion. It’ll maintain its flavor and texture for up to 3 months, so you can always have a healthy option ready to go.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened up too much, simply whisk in a splash of vegetable broth or water to reach your desired consistency. Microwave reheating works fine too—just cover and heat in intervals, stirring in between.

FAQs

Can I use dried ginger instead of fresh?

Fresh ginger is preferred for its bright, zesty flavor and aroma, which really shines in this soup. If you only have dried ginger on hand, use about one-third of the amount fresh ginger called for, but expect a milder taste.

Is this soup spicy?

This soup has a gentle warmth from the ginger and a touch of black pepper, but it’s not spicy hot. You can always add cayenne pepper or a dash of chili flakes if you want to amp up the heat.

Can I substitute coconut milk with another plant milk?

Coconut milk gives the soup its creamy, silky texture and subtle sweetness. Unsweetened almond or oat milk can work, but the soup may be less rich and slightly thinner.

How do I make this soup oil-free?

This recipe already skips oil by using vegetable broth for sautéing, making it great for oil-free diets without sacrificing flavor or texture.

Can I add other veggies?

Absolutely! Butternut squash or parsnips would blend beautifully here. Just adjust the cooking time if adding denser vegetables, and keep an eye on the overall balance of flavors.

Final Thoughts

If you’re searching for a soup that feels like a warm, nourishing hug from the inside out, the Vegan Carrot Ginger Sweet Potato Soup Recipe is your new best friend. It’s simple yet bursting with flavor, creamy without dairy, and flexible enough to adapt to your pantry. I encourage you to give this recipe a try soon—it’s bound to become a favorite go-to for chilly nights and anytime you need a little comfort in a bowl.

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Vegan Carrot Ginger Sweet Potato Soup Recipe

Ingredients You’ll Need