Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

This Sweet Potato Carrot Soup with ginger and garlic is fragrant, warming, and naturally sweet. Blended up with coconut milk for a creamy texture, it's made with simple ingredients and ready in 35 minutes. Gluten-free, vegan.

Course Main Course, Soup

Cuisine Asian-Inspired

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 176kcal

Author Tessa

Ingredients

1 tablespoon olive oil
1 small onion chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated (or ¼-1/2 teaspoon ground)
3 cups carrots peeled and chopped
2 cups sweet potato peeled and cubed
½ teaspoon dried thyme
4 cups vegetable broth
1 cup full-fat coconut milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon red pepper flakes optional

US Customary - Metric

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
Stir in garlic and ginger; cook 1 minute until fragrant. Add carrots, sweet potato, thyme, and broth.
Bring to a boil, then reduce heat and simmer for 18–22 minutes, until vegetables are fork-tender.
Use an immersion blender (or carefully transfer to a blender) and blend until smooth. Stir in coconut milk, salt, black pepper, and red pepper flakes (if using). Heat gently for 2–3 minutes and adjust seasoning to taste.

Notes

Tips: If the soup tastes flat, it may need more salt or a squeeze of fresh lemon or lime juice.

Reserve a little of the coconut milk to swirl on top of each bowlful as a garnish.

Storage: Store cooled, leftover soup in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

Reheating: Warm the soup in a pot on the stove over a medium-low heat until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.

Nutrition