Carrot Ginger Sweet Potato Soup
Carrot Ginger Sweet Potato Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and chopped into 1/2-inch pieces
- 1 pound sweet potatoes, peeled and chopped into 1/2-inch pieces
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon cayenne pepper, optional, for a subtle kick
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the chopped carrots and sweet potatoes. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 20 to 25 minutes, or until the vegetables are very tender and easily pierced with a fork.
⏱️ 25 min
- 4
Carefully transfer the soup to a blender (working in batches if necessary to avoid overfilling) and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot until smooth.
⏱️ 5 min
- 5
Return the blended soup to the pot (if using a regular blender). Stir in the full-fat coconut milk, salt, black pepper, and cayenne pepper (if using). Heat gently over low heat until warmed through, but do not bring it to a boil. Taste and adjust seasonings as needed.
⏱️ 5 min
- 6
Ladle the hot soup into individual bowls. Garnish with fresh chopped cilantro and toasted pumpkin seeds, if desired, before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Ginger Sweet Potato Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and chopped into 1/2-inch pieces
- 1 pound sweet potatoes, peeled and chopped into 1/2-inch pieces
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon cayenne pepper, optional, for a subtle kick
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the chopped carrots and sweet potatoes. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 20 to 25 minutes, or until the vegetables are very tender and easily pierced with a fork.
⏱️ 25 min - 4
Carefully transfer the soup to a blender (working in batches if necessary to avoid overfilling) and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot until smooth.
⏱️ 5 min - 5
Return the blended soup to the pot (if using a regular blender). Stir in the full-fat coconut milk, salt, black pepper, and cayenne pepper (if using). Heat gently over low heat until warmed through, but do not bring it to a boil. Taste and adjust seasonings as needed.
⏱️ 5 min - 6
Ladle the hot soup into individual bowls. Garnish with fresh chopped cilantro and toasted pumpkin seeds, if desired, before serving immediately.
⏱️ 2 min