Sweet Potato and Carrot Soup

Bowl of carrot sweet potato soup on a plate with apple slices and a grilled cheese sandwich.

Carrot Sweet Potato Soup with Ginger is a creamy and rich root vegetable soup that is perfectly balanced by coconut cream and ginger. Ideal for a light lunch or with a sandwich as a comforting dinner, the delicious combination of onion, garlic, ginger, and coconut with carrots and sweet potatoes is perfect any time of year.

Servings per Recipe: 6 servings

Calories per Serving: 424

Prep Time: 20

Cook Time: 45

Total Time: 1 5

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5 from 1 vote

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion
3 garlic cloves
1½ teaspoons fresh ginger, or ¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon paprika
2 pounds sweet potatoes
2 large carrots
1 sweet apple, such as Fuji or Honeycrisp
32 ounces vegetable stock
13.5 ounces coconut cream
1½ teaspoons salt
½ teaspoon pepper
½ teaspoon thyme
sour cream, for garnish
fresh cilantro, for garnish

Instructions

Chop 1 large yellow onion.
Grate 1½ teaspoons fresh ginger (or use ¼ teaspoon ground ginger), and mince 3 garlic cloves.
Peel and dice 2 pounds sweet potatoes and 2 large carrots.
In a large soup pot, heat 2 tablespoons extra-virgin olive oil over medium heat.
Add the chopped onions and cook until they become soft and translucent, which should take about 5 minutes.
While the onions cook, peel and chop 1 sweet apple.
Stir the minced garlic, grated ginger, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon paprika into the cooked onions. Cook for two more minutes until the spices become fragrant.
Add the diced sweet potatoes, chopped carrots, and chopped apple to the pot. Continue to cook for 10-12 minutes, stirring occasionally.
Pour in 32 ounces vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for approximately 20-25 minutes or until the sweet potatoes and carrots are tender.
Once the vegetables are tender, stir in 13.5 ounces coconut cream and continue to simmer for an additional 5 minutes to allow the flavors to meld.
Remove the soup from the heat and use an immersion blender to carefully purée the soup until it's smooth and creamy. Alternatively, carefully use a potato masher or hand mixer to blend the vegetables. Take care not to splash the hot contents to avoid burns. (If making the soup ahead, you could refrigerate until cool, then blend the soup in batches in a blender. Do not use a blender with hot liquids.)
Season the soup with 1½ teaspoons salt, ½ teaspoon pepper, and ½ teaspoon thyme, adjusting to taste.
Serve the sweet potato and carrot soup hot or cold. Garnish with sour cream and fresh cilantro.

Notes

Nutrition data does not include garnishes.

Nutrition