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Sweet Potato and Carrot Soup

Cozy Sweet Potato and Carrot Soup

Velvety sweet potato and carrot soup with ginger, garlic, thyme - naturally creamy vegan blender soup packed with fall root vegetable comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 carrots peeled and chopped
  • 2 medium sweet potatoes peeled and cubed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger grated
  • 2 Tbsp olive oil
  • 4 cups vegetable broth
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cumin
  • 1 sprig fresh thyme or rosemary
  • salt to taste
  • black pepper to taste
Optional Finish
  • 0.5 cup coconut milk or cream
  • 1 Tbsp lemon juice or apple cider vinegar

Equipment

  • Large Pot
  • Immersion blender
  • Wooden Spoon

Method
 

  1. Heat olive oil in large pot over medium. Sauté onion until translucent, 5-7 minutes.
  2. Add garlic and ginger. Cook 1 minute until fragrant.
  3. Stir in carrots, sweet potatoes, cinnamon, cumin, salt, pepper. Coat with oil.
  4. Pour in broth, add herb sprig. Bring to boil.
  5. Reduce to simmer, cover, cook 25-30 minutes until vegetables fork-tender.
  6. Remove herb. Blend smooth with immersion blender (or in batches).
  7. Stir in coconut milk if using. Finish with lemon juice. Taste and adjust seasoning.
  8. Serve hot with bread. Garnish with herbs or seeds.

Notes

Roast vegetables first for deeper flavor. Add cayenne for heat. Freeze in portions up to 3 months.