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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.

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.

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.

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.

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.

Ladle the hot soup into individual bowls. Garnish with fresh chopped cilantro and toasted pumpkin seeds, if desired, before serving immediately.


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.

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.

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.

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.

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.

Ladle the hot soup into individual bowls. Garnish with fresh chopped cilantro and toasted pumpkin seeds, if desired, before serving immediately.
