Vegan Carrot Ginger Sweet Potato Soup Recipe
This Vegan Carrot Ginger Sweet Potato Soup is a creamy, comforting, and flavorful plant-based soup that’s perfect for a cozy meal. Made with fresh ginger, garlic, thyme, and a hint of cinnamon, it combines the natural sweetness of carrots and sweet potatoes with the richness of coconut milk. It’s easy to prepare on the stovetop and serves as a wholesome, nutrient-packed option for vegans and anyone looking for a healthy, warming dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Soup Base
- 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
Instructions
- Sauté Aromatics: In a 6-quart dutch oven over medium heat, sauté the diced red onion in 3-4 tablespoons of low-sodium vegetable broth until translucent. Season the onions with a pinch of salt to enhance their flavor.
- Add Spices and Ginger: Add grated ginger, minced garlic, fresh thyme, ground cinnamon, salt, and black pepper to the pot. Stir well to combine and let the mixture cook for a few minutes until it becomes fragrant, releasing the essential oils of the herbs and spices.
- Simmer Vegetables: Add the chopped sweet potatoes, carrots, and 4 cups of low-sodium vegetable broth to the pot. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 30 minutes or until all vegetables are tender and soft.
- Blend the Soup: Transfer the cooked vegetable mixture to a high-powered blender. Blend on high until the soup is thick, smooth, and creamy. Be careful while blending hot liquids; blend in batches if necessary.
- Finish and Serve: Pour the blended soup back into the pot and stir in the canned unsweetened coconut milk. Heat the soup for a few more minutes until it’s hot throughout. Adjust salt and pepper to taste. Garnish the soup with a drizzle of cashew cream, fresh thyme sprigs, or a pinch of cayenne pepper for extra flavor and presentation.
Notes
- Use low-sodium vegetable broth to control the saltiness of the soup.
- For a spicier twist, add a pinch of cayenne pepper while cooking.
- The soup can be garnished with cashew cream to add richness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 3 months; thaw before reheating.
- Ensure the blender is capable of handling hot liquids to avoid accidents.
