If you’re on the hunt for a soul-warming, nutrient-packed bowl that feels like a cozy hug in a bowl, you need to try this Vegan Carrot Sweet Potato Soup Recipe. It’s vibrant, creamy, and perfectly spiced with the warmth of cumin and ginger—without any dairy or fuss. This soup delivers comforting sweetness from the carrots and sweet potatoes, balanced by the rich coconut milk, making it a wholesome meal that’s as beautiful on the inside as it looks in your bowl. Whether you’re looking for a quick lunch or a comforting dinner, this recipe is pure magic and a fantastic way to celebrate simple, fresh ingredients.
Ingredients You’ll Need
Every ingredient in this Vegan Carrot Sweet Potato Soup Recipe has an important role. They are simple, wholesome, and come together to create a soup that’s balanced in flavor, texture, and color. From the natural sweetness of root vegetables to the creamy silkiness of coconut milk, each component elevates this dish into something special.
- 4 medium carrots (peeled and diced): Adds natural sweetness and a beautiful orange glow to your soup.
- 2 medium sweet potatoes (peeled and diced): Provides velvety texture and heartiness that makes this soup satisfyingly filling.
- 1 yellow onion (diced): Builds a savory base loaded with subtle depth and aroma when sautéed.
- 3 garlic cloves (minced): Brings warm, fragrant notes that enhance every spoonful.
- 4 cups low-sodium vegetable broth: Forms the flavorful liquid foundation, keeping it light while blending all ingredients seamlessly.
- 1 can (14 oz) full-fat coconut milk: Adds luscious creaminess and a hint of tropical richness without overpowering the flavors.
- 1 tsp cumin: Imparts a warm, earthy spice that perfectly complements the sweetness of the veggies.
- 1 tsp ginger: Adds subtle zing and brightness, balancing the richness.
- 2 tbsp coconut oil: Ideal for sautéing and infusing a gentle nutty aroma into the soup base.
How to Make Vegan Carrot Sweet Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the coconut oil in a pot over medium heat. Add the diced onion and sauté until it becomes translucent and tender, about 4 to 5 minutes. Then toss in the minced garlic and cook for another minute until fragrant. This step develops a flavorful foundation that’s aromatic and inviting for the entire dish.
Step 2: Combine Root Vegetables
Next, add the diced carrots and sweet potatoes to the pot. Give everything a good stir to coat the veggies with the sautéed onion and garlic. This ensures every bite will have layers of flavor and lets the vegetables soak up those aromatics before the broth goes in.
Step 3: Simmer with Broth and Spices
Pour in the vegetable broth, then sprinkle in the cumin and ginger. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer gently for about 20 minutes. You’ll know it’s ready when the carrots and sweet potatoes are tender and easily pierced with a fork. The spices will have had time to infuse deeply, creating a fragrant and hearty base.
Step 4: Blend and Finish with Coconut Milk
Carefully blend the soup until it’s wonderfully smooth and creamy—an immersion blender works perfectly here. Stir in the full-fat coconut milk and warm it through for about 3 to 5 minutes, but avoid boiling at this point to keep the coconut milk silky and luscious. Once combined, your soup is ready to enjoy!
How to Serve Vegan Carrot Sweet Potato Soup Recipe
Garnishes
This soup really shines with a simple garnish. Try a sprinkle of fresh chopped cilantro or parsley to add a fresh herbal note and a pop of color. Toasted pumpkin seeds or a drizzle of chili oil also offer a lovely crunchy or spicy contrast that elevates each spoonful.
Side Dishes
The creamy texture of this soup pairs beautifully with crusty whole grain bread or warm naan for dipping. A light side salad with citrus vinaigrette can add brightness to the meal, balancing the soup’s richness perfectly.
Creative Ways to Present
To impress at your next dinner, serve the soup in mini pumpkin or squash bowls—this not only looks stunning but adds to the cozy vibe. You could also swirl extra coconut milk on top with a sprinkle of smoked paprika for an artistic touch that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
This Vegan Carrot Sweet Potato Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. It’s perfect for a quick grab-and-go lunch or an easy dinner reheated after a busy day.
Freezing
You can freeze leftover soup in portion-sized containers for up to three months. Just make sure to leave some space at the top of the container, as the soup will expand when freezing. Thaw it overnight in the fridge before reheating for the best results.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and ensure even warming. Avoid boiling after adding the coconut milk originally, but reheating is just fine—just warm it slowly to keep that silky texture intact.
FAQs
Can I use other types of squash instead of sweet potatoes?
Absolutely! Butternut or kabocha squash are fantastic substitutes that offer a similar natural sweetness and creamy texture, making them perfect for this soup.
Is this soup suitable for people with nut allergies?
Yes, since it uses coconut milk rather than nut-based milk, it’s generally safe for those avoiding nuts. Just double-check the coconut milk brand to ensure no cross-contamination.
Can I make this soup oil-free?
Definitely! You can sauté the onions and garlic in a splash of vegetable broth or water instead of coconut oil, though the flavor will be slightly different but still delicious and healthy.
How spicy is this Vegan Carrot Sweet Potato Soup Recipe?
This soup has gentle warmth from cumin and ginger but isn’t spicy hot. If you like heat, add a pinch of cayenne pepper or drizzle some chili oil on top when serving.
What’s the best blender to use for this soup?
A high-speed immersion blender is great for soups and easy to clean; otherwise, a standard blender works well—just blend in batches and be careful with the hot liquid.
Final Thoughts
There’s something so special about a warm bowl of homemade soup on a chilly day, and this Vegan Carrot Sweet Potato Soup Recipe fits the bill perfectly. It’s simple, nourishing, and irresistibly creamy without any gluten or dairy. I can’t wait for you to try it and add it to your rotation—it may just become your new favorite comfort food!
Print
Vegan Carrot Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A creamy and comforting Vegan Carrot Sweet Potato soup made with tender carrots and sweet potatoes simmered in aromatic spices and coconut milk, perfect for a nourishing and flavorful meal.
Ingredients
Vegetables
- 4 medium carrots, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
Liquids & Oils
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp coconut oil
Spices
- 1 tsp cumin
- 1 tsp ginger
Instructions
- Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5-6 minutes. Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
- Add Vegetables: Stir in the diced carrots and sweet potatoes, mixing well to coat them with the oil and aromatics. Cook for about 1 minute to combine flavors.
- Simmer the Soup: Pour in the low-sodium vegetable broth and add the cumin and ginger. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let simmer for 20 minutes, or until the vegetables are tender and can be easily pierced with a fork.
- Blend and Finish: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth and creamy. Stir in the full-fat coconut milk, reheat gently over low heat for 3-5 minutes without letting it boil, then serve warm.
Notes
- For a thinner soup, add more vegetable broth to reach desired consistency.
- Spices can be adjusted to taste or include a pinch of cayenne for heat.
- Use fresh ginger or ground ginger powder as preferred.
- Be careful not to boil the soup after adding coconut milk to prevent curdling.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
