Name: Vegan Carrot Ginger Sweet Potato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 3–4 tbsp low-sodium vegetable broth (for sautéing); 1 medium red onion, diced; 1½ inch knob fresh ginger, peeled and grated; 4 garlic cloves, minced; 1½ tsp fresh thyme (or ½ tsp dried); ¼ tsp ground cinnamon; ½ tsp Himalayan pink sea salt; ¼ tsp black pepper; 5 cups chopped carrots (about 10 medium carrots); 1 medium sweet potato, peeled and diced (about 2 cups); 4 cups low-sodium vegetable broth; 1 (14 oz) can unsweetened coconut milk

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When I want a soup that’s comforting, creamy, and completely plant-based, I reach for this Vegan Carrot Ginger Sweet Potato Soup. It’s vibrant, nourishing, and absolutely packed with flavor. The natural sweetness of the carrots and sweet potatoes blends beautifully with the warmth of ginger and the richness of coconut milk, creating a golden-hued bowl of deliciousness I keep coming back to.

Why You’ll Love This Recipe

I love how this soup manages to be both light and filling. The ingredients are simple, fresh, and full of nutrients, making it a perfect choice for a cozy lunch or dinner. The coconut milk adds a creamy texture without any dairy, and the ginger gives just the right amount of zing. It’s easy to make, naturally gluten-free, and ideal for meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 tbsp low-sodium vegetable broth (for sautéing)
1 medium red onion, diced
1 ½ inch knob fresh ginger, peeled and grated
4 garlic cloves, minced
1 ½ tsp fresh thyme (or ½ tsp dried)
¼ tsp ground cinnamon
½ tsp Himalayan pink sea salt
¼ tsp black pepper
5 cups chopped carrots (about 10 medium carrots)
1 medium sweet potato, peeled and diced (about 2 cups)
4 cups low-sodium vegetable broth
1 (14 oz) can unsweetened coconut milk

Directions

I heat a large soup pot or Dutch oven over medium heat and sauté the diced red onion in a few tablespoons of vegetable broth until it turns translucent.
I stir in the grated ginger, minced garlic, thyme, cinnamon, salt, and pepper. I let everything cook for a couple of minutes until the aromatics are fragrant.
I add the chopped carrots, sweet potatoes, and vegetable broth. I bring it to a simmer, then reduce the heat to medium-low and cover the pot.
I let the soup cook for about 30 minutes, or until the vegetables are soft and tender.
I transfer the mixture to a high-speed blender and blend until the soup is creamy and smooth.
I return the soup to the pot and stir in the coconut milk. I let it heat through for a few more minutes, then taste and adjust seasoning as needed.
When serving, I sometimes garnish with a drizzle of cashew cream, a few thyme leaves, or a sprinkle of cayenne for extra warmth.

Servings and timing

This recipe serves 8 and takes about 10 minutes of prep and 45 minutes of cook time, so I have a delicious, wholesome meal on the table in under an hour.

Variations

I sometimes add a bit of curry powder for a spiced twist.
For extra protein, I’ve blended in cooked red lentils.
If I want more texture, I blend only half the soup and leave the rest chunky.
I’ve also used frozen carrots and sweet potatoes when I need a shortcut—they work just as well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm the soup on the stovetop over low heat, stirring occasionally. It also freezes beautifully—I portion it out and freeze for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge or gently reheat from frozen.

FAQs

Can I use baby carrots instead of whole carrots?

Yes, I often use baby carrots if that’s what I have on hand. They cook just as well and save me some chopping time.

Do I have to use coconut milk?

I love the richness it adds, but if I want a lighter version, I sometimes use unsweetened almond milk or another plant-based milk.

Can I use dried ginger?

Fresh ginger gives the best flavor and warmth, but in a pinch, I substitute with ½ teaspoon of ground ginger.

Is this soup freezer-friendly?

Absolutely. I let the soup cool completely, then freeze it in portions for easy meals later on.

Can I make it spicier?

Yes, I like to add a pinch of cayenne pepper or a bit more black pepper if I want some extra heat.

Conclusion

This Vegan Carrot Ginger Sweet Potato Soup is one of those feel-good recipes I turn to again and again. It’s creamy without dairy, flavorful without fuss, and packed with plant-based goodness. Whether I’m meal prepping or just trying to stay warm, this vibrant soup always hits the spot.