Sweet Potato Carrot Soup with Ginger and Coconut
Creamy and nourishing, this Sweet Potato Carrot Soup is a healthy, flavorful option for weeknight dinners or cozy gatherings.
Equipment
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Ingredients
Vegetables:
- 2 medium sweet potatoes peeled and cubed
- 3 large carrots peeled and chopped
- 1 medium onion diced
- 2 cloves garlic minced
Spices and Seasoning:
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Liquids:
- 4 cups vegetable broth
- 1 cup coconut milk optional, for creaminess
Toppings (Optional):
- Fresh cilantro chopped
- Croutons or roasted pumpkin seeds
Instructions
Prepare the Vegetables:
- Peel and chop sweet potatoes, carrots, and onion. Mince garlic and grate ginger.
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, about 3–4 minutes. Stir in ginger, cumin, and paprika.
Simmer the Vegetables:
- Add sweet potatoes, carrots, and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until vegetables are tender.
Blend the Soup:
- Use an immersion blender to puree until smooth. Alternatively, blend in batches with a countertop blender. Stir in coconut milk if using.
Serve and Garnish:
- Ladle into bowls and top with cilantro, croutons, or pumpkin seeds as desired.
Notes
For a spicy kick, add chili flakes during sautéing.
To thicken without coconut milk, blend in a cooked potato.
Freezes well for up to 3 months; reheat with additional broth if needed.
To thicken without coconut milk, blend in a cooked potato.
Freezes well for up to 3 months; reheat with additional broth if needed.