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Vegan Carrot Ginger Sweet Potato Soup

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This Vegan Carrot Ginger Sweet Potato Soup is creamy, comforting, and packed with plant-based nutrition. With sweet carrots, hearty sweet potatoes, zingy ginger, and coconut milk, it’s a vibrant, dairy-free soup that’s easy to make, naturally gluten-free, and perfect for cozy lunches or weeknight dinners.

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

Instructions

  1. Heat a large soup pot over medium heat. Add a few tablespoons of vegetable broth and sauté diced red onion until translucent.
  2. Stir in ginger, garlic, thyme, cinnamon, salt, and pepper. Cook for 2–3 minutes until fragrant.
  3. Add chopped carrots, sweet potato, and remaining broth. Bring to a boil, then reduce to a simmer and cover.
  4. Simmer for 30 minutes, or until vegetables are soft.
  5. Blend the soup until smooth using a high-speed blender or immersion blender.
  6. Return to the pot, stir in coconut milk, and heat through. Adjust seasoning to taste.
  7. Serve warm, garnished with thyme, cashew cream, or cayenne if desired.

Notes

  • Substitute baby carrots for whole carrots to save prep time.
  • Swap coconut milk with almond milk for a lighter version.
  • Add curry powder or cayenne for a spicier flavor.
  • Blend only half for a chunkier texture.
  • Frozen vegetables can be used for convenience.

Nutrition

Find it online: https://cookedbymaya.com/vegan-carrot-ginger-sweet-potato-soup/