Go Back
–+ servings
bowl of sweet potato soup on a black background with basil.
Print Recipe
4.67 from 6 votes

Sweet Potato, Carrot and Ginger Soup

Sweet potato, carrot, and ginger soup – nothing better than a bowl of flavorful, hot soup to keep you warm on a chili day.
Prep Time15 minutes
Cook Time30 minutes
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6
Calories: 309kcal
Author: Adina

Equipment

Ingredients

  • 2 lbs sweet potatoes 1 kg, Note 1
  • 3 carrots medium
  • 1 onion
  • 2 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 tablespoon coconut oil or olive oil
  • 2 teaspoons yellow curry paste Note 2
  • 4 cups vegetable broth 1 liter
  • 1 can coconut milk 400 g/ 14 oz, Note 3
  • red pepper flakes or cayenne pepper, to taste
  • fine sea salt and black pepper

Instructions

  • Prepare vegetables: Peel and chop the sweet potatoes and the carrots into cubes. Chop the onion. Set aside. Chop the garlic cloves and ginger. Set them aside separately from the onions.
  • Sauté: Heat the coconut oil. Cook the onion with a pinch of salt until translucent, often stirring for about 5-6 minutes on medium-low heat. Don't let it color. Add garlic, ginger, and curry paste and stir well for 1 minute.
  • Add sweet potatoes and carrots and stir for about 2 minutes.
  • Simmer: Pour in the vegetable broth. Bring to a boil, cover, turn the heat down to medium-low and simmer for about 15-20 minutes or until the sweet potatoes and the carrots are soft (check with a fork).
  • Blend the soup with an immersion blender (Note 4).
  • Add the coconut milk, stir well and bring to a simmer again. Reheat for about five minutes.
  • Adjust the taste with red pepper flakes (or cayenne pepper), salt, and pepper.

Notes

  1. Substitute sweet potatoes with Hokkaido or sugar pumpkin, butternut squash, or another flavorful sort of pumpkin.
  2. Substitute curry paste with 1 teaspoon of curry powder. Or use another spice mixture instead (my favorite replacement is Ras-el hanout).
  3. Substitute coconut milk with heavy cream or a non-dairy cooking cream (soy, oat, almond).
  4. Blend: It’s preferable to use an immersion blender to blend soups or other hot liquids to avoid the risk of the blender’s lid exploding. If you use a blender, let the soup cool slightly and blend it in batches, the blender should only be half full. Place a folded towel on top of the blender and hold it steady. Increase the speed gradually.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 779mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26812IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg