Sweet Potato And Carrot Soup

This sweet potato and carrot soup made in one pot with ground ginger and coconut milk. Vegan-friendly, cozy, and perfect for chilly evenings.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 963kcal

In a large pot, heat olive oil over medium heat.
Add onion and cook until softened, about 5 minutes. Stir in garlic and saute for another minute.
Stir in roughly chopped sweet potato and carrots.
Pour in broth, bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until carrots and sweet potato are very tender.
Then, use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a blender and blend until it reaches a silky smooth consistency.
Stir in ground ginger, cumin, salt, ground black pepper, and coconut milk(or heavy cream).
Cook on low heat for a few minutes, then transfer to serving bowls.
Garnish with a drizzle of coconut milk or olive oil and sprinkle with freshly minced herbs.

You can substitute ground ginger with freshly grated ginger, and add it along with minced garlic while sauteing.
Adjust the spice level by adjusting the amount of ground ginger and pepper in this recipe. You can also turn it up by adding crushed red pepper or a chopped chili pepper.
Store the leftover sweet potato and carrot soup in the refrigerator for 3 days or freeze it for up to 2 months.
When reheating, add a splash of broth or water to bring back that smooth, creamy texture.