Carrot Sweet Potato Soup is a vegan soup full of vegetables and spiced with ginger. This is a hearty soup without added calories!
I have recently come into some carrots. Not diamond karats, rather, one of my favorite vegetables. My dads garden exploded with carrots and he has been sharing them with me. Carrots are one of my favorite vegetables to eat raw but they are still too hard for my little guy to eat. So instead of steamed carrots every night, I have been making this hearty Carrot Sweet Potato Soup!
Benefits of Carrot Sweet Potato Soup
Both carrots and sweet potatoes are high vitamin A. This vitamin is good for your eyes! Carrots are low in calories. The sweet potatoes are high in fiber and provide some heartiness to the soup.
The soup is spiced with turmeric and ginger. Both are good for the digestive system and have immune boosting properties.
How to make Carrot Sweet Potato Soup
Carrot Sweet Potato Soup is easy to make! It takes less than 30 minutes to make a big ol' pot of soup!
Start by gathering your ingredients and doing a little chopping! You will need a olive oil, white onion, ginger, garlic, carrots, sweet potatoes, turmeric, salt, pepper, vegetable broth and coconut milk.
Start by heating a large soup pot to medium heat and add olive oil. Once olive oil shimmers, add onion. Sauté onion for about 5 minutes until the onion is translucent. Add in garlic and ginger and stir continuously for about 30 seconds. To the pot, add sweet potatoes, carrots, turmeric, salt and pepper. Stir to combine. Add vegetable broth and turn heat to high. Bring to a boil. Once pot is boiling, turn heat down to a simmer and cover with a lid.
Allow soup to simmer for about 20 minutes. Check to make sure that the carrots and sweet potatoes are soft. If the vegetables are still hard, allow soup to simmer for a few minutes.
Once vegetables are soft, remove from heat and allow the soup to cool for a few minutes. Using an immersion blender (here is the one I use), blend vegetables until smooth. Alternatively, if you do not have immersion blender, you can transfer the soup to a blender in batches and blend until smooth. Be careful when using the immersion blender or regular blender with hot soup! This can be a hot mess (literally)!
Once blended, stir in coconut milk. Serve soup hot!
What can I serve with Carrot Sweet Potato Soup?
This soup makes a great light lunch, appetizer or dinner! A grilled cheese sandwich goes great with this soup. If you want to make this soup a little meatier, you could add in cooked lentils. I suggest adding the lentils after blending the soup together. Blending the lentils with the soup can cause the soup to change color based on the lentil color. You don't want a brown soup!
Looking for a heartier soup?
If you make this soup, please leave a comment or share on @delmarvaliciousdishes!
Carrot Sweet Potato Soup
- 2 tablespoon Extra Virgin Olive Oil
- 1 White Onion - Chopped
- ½ Inch Knob of Ginger- Minced
- 2 Sweet Potatoes- Chopped
- 10 Medium Sized Carrots- Chopped
- 6 cup Vegetable Broth
- ½ teaspoon Tumeric
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 15 oz Coconut Milk
- 2 Garlic Cloves- Minced
- Heat olive oil in a large soup pot over medium heat.
- Add in onions and cook until soft about 5 minutes.
- Add garlic and ginger. Stir constantly until garlic is fragrant about 30 seconds.
- Add chopped sweet potatoes and carrots. Season with turmeric, salt and pepper. Stir to mix.
- Add vegetable broth. Turn heat up to high and bring to a boil.
- Once boiling, turn heat down to a simmer and cover. Let simmer for 20-30 minutes until vegetables are soft.
- Turn heat off and allow soup to cool for about 10 minutes. Using an immersion blender, blend soup until smooth.
- Stir coconut milk into soup. Serve warm.