Carrot Ginger Soup with Creamy Sweet Potato (Vegan)
 
Prep time
Cook time
Total time
 
A simple vegetable soup enlivened by just the right mix of sweet and spice; perfect for a cold winter's day.
Author:
Serves: 6-8 servings
Ingredients
  • 1 pound (450 g) carrots, peeled and coarsely chopped (can use baby carrots)
  • 1 pound (450 g) sweet potato variety of choice (I used white) peeled and coarsely chopped
  • 1 medium red onion, peeled and coarsely chopped
  • 2 Tbsp (or to taste) grated ginger
  • 2 tsp chili powder
  • ½ tsp salt or to taste
  • ⅓ tsp pepper or to taste
  • 32 oz (946 ml) vegetable broth
  • 1 cup (250 ml) almond milk (or milk variety of choice))
  • ⅓ cup (90 ml) full fat coconut milk to finish
Instructions
  1. Heat some olive oil in a rimmed skillet on stove over low-medium heat.
  2. Sauté onion in the oil until translucent adding 1 tsp of chili, 1 Tbsp of the ginger, salt & pepper part way through. Stir to combine.
  3. Add chopped carrots and sweet potato to skillet and sprinkle with remaining chili. Top with vegetable broth (vegetables should be covered).
  4. Bring to a boil and then lower to simmer for about 12 minutes or until the veggies are fork tender (I covered partly with lid).
  5. Remove from heat, stir in milk and remaining ginger.
  6. Transfer vegetables in batches with some but not all of liquid to a blender/processor and blend each batch until smooth and creamy. You can adjust thickness of soup by adding more/less broth as desired. Once you're happy with the thickness, return the puréed soup to a clean pot and mix in coconut milk, making any final seasoning adjustments as you sample. Warm soup through before serving. Garnish as desired with greens, a swirl of coconut cream and/or some festive pom seeds!
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/12/carrot-ginger-soup-with-sweet-potato.html