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
Scale
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.
