Vegan Carrot Ginger Sweet Potato Soup
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This Carrot Ginger Sweet Potato Soup has a comforting blend of sweet and savory flavors that warms you from the inside out. With the natural sweetness of fresh carrots and sweet potatoes balanced by the zing of fresh ginger, each spoonful offers a rich and cozy experience. This soup is perfect for a chilly day, offering nourishment and lots of flavor!
Pumpkin Dutch Oven
Special thanks to Larder & Vine for sponsoring today’s blog post! For this Carrot Soup, I’m using their 5.5 Qt Enameled Cast Iron Pumpkin Dutch Oven in White, and boy, is it gorgeous!
This Larder & Vine Pumpkin Dutch Oven is not just a functional kitchen essential, but a beautiful statement piece for your holiday decor. With its elegant pumpkin shape and crisp white finish, it instantly elevates the look of your stovetop, adding a chic yet cozy fall vibe to your kitchen. Whether you’re hosting a holiday dinner or simply preparing meals at home, this Dutch oven adds a touch of seasonal charm, perfect for creating an inviting atmosphere during the cooler months.
Crafted from high-quality enameled cast iron, this 5.5-quart Dutch oven is not only durable but also non-toxic, ensuring that your meals are prepared safely and without harmful PFAS chemicals. The enameled surface provides excellent heat retention and even cooking, making it ideal for slow-cooked stews, soups, and casseroles that are perfect for autumn. Whether you’re a seasoned chef or simply enjoy home cooking, this Dutch oven is versatile, functional, and beautiful.
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Soup Season
I don’t know about you, but I get so excited for soup season! To be honest, I think soups can be enjoyed any time of year, but there’s just nothing like a healthy soup during the winter months to boost your immune system and keep you warm.
As a busy mom, I love soups because they are so easy to make, are usually pretty hands-off, and are made in one pot. Some of my favorite soup recipes are Creamy Asparagus White Bean Soup, Tuscan White Bean Lentil Soup, and Creamy Vegan White Bean and Potato Soup.
Recipe Ingredients
You’ll need the following ingredients to make this Carrot Ginger Soup:
Additions & Substitutions
Additions:
- Pumpkin Seeds: Sprinkling a few pumpkin seeds on top of the soup when you’re serving it, looks beautiful. You can also add a swirl of coconut milk.
- Roasted Chickpeas: For a little boost of protein and crunch, I love topping my soup with roasted chickpeas!
- White Beans: To add protein to this recipe, you could try adding some white beans and blending them into the soup.
- Lime Juice: To add a little zing to this carrot soup recipe, try adding a squeeze of lime juice!
Substitutions:
- Broth: You can sub the veggie broth for chicken broth.
- Sweet Potato: You can use a regular potato, though the flavor profile will be not as sweet and the color won’t be as rich. It will still taste yummy though!
- Coconut Milk: A plant-based milk like plain, unsweetened almond milk should work here, just note that the flavor will be slightly different and the soup may not be as rich. Regular milk can work here, too.
- Fresh Ginger: If you don’t have fresh ginger on hand, you can replace it with ground ginger. I would start with 1/2 teaspoon of ground ginger and add more if needed.
Tools For This Recipe
- Pumpkin Dutch Oven (get 20% off any Larder & Vine product using code: SUPERMOMEATS) or a large pot
How to Make Carrot Ginger Sweet Potato Soup: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: Heat the Dutch Oven or a large pot over medium heat and add olive oil, sweet potato, and carrots. Sauté for 10 minutes, stirring occasionally.
Step 2: Next, add garlic, grated ginger, and onion and continue sautéing for 2-3 minutes.
Step 3: Add coconut milk, vegetable broth, salt, and maple syrup (if adding) and stir to combine. Cover, bring to a boil, and then turn down heat and let simmer for 10-15 minutes, or until carrots and sweet potato are soft when pierced with a fork.
Step 4: Use an immersion blender to blend the soup until smooth. Or, if you don’t have an immersion blender, allow soup to cool and then carefully transfer it to a high-powered blender or food processor and blend until smooth.
Recipe Tips & Tricks
- Serving to kids – I give my kids a small bowl of this soup and they like to dip their pita bread in the soup. Getting my kid to eat soup is a little unpredictable, so I always make sure I have some other options on their plates, such as a protein that I know they like and some fruit.
- Add protein – You can try adding a can of white beans to the soup, though it will make it thicker and you may need to add some more liquid. You can also top the soup with roasted chickpeas!
What to Serve With Carrot Sweet Potato Ginger Soup
- Pita bread or rustic bread: Serve warm and with melted butter (use vegan butter if needed)
- A side salad
- Roasted chickpeas: I love topping my soup with roasted chickpeas!
- Samosas
- Grilled cheese sandwich
- Blend white beans into the soup for some protein
- Frittata
Storage & Reheating
- Fridge: Store leftover carrot soup in an airtight container for 4-5 days.
- Freezer: Let the soup cool completely, then transfer it to a freezer-safe container. You can freeze it in individual portions in these Souper Cube trays, so you can thaw and reheat as much as you need at a time. The soup lasts up to 3 months in the freezer.
- Reheating: You can reheat the soup on the stove or in the microwave. If you froze the soup in one container, allow the soup to thaw overnight in the fridge before reheating. If you froze it in individual portions, you can reheat each soup portion straight from the freezer.
Frequently Asked Questions
Yes! Let the soup cool completely, then transfer it to a freezer-safe container. You can freeze it in individual portions in these Souper Cube trays, so you can thaw and reheat as much as you need at a time.
You can throw in a can of white beans in the soup, though it will make it thicker and you may need to add some more liquid. Or, you can top the soup with raw pumpkin seeds or roasted chickpeas! The soup would also be delicious served alongside a frittata.
Sure! You can replace the coconut milk with unsweetened, plain almond milk or regular milk. If using a plant-based milk, make sure it’s not flavored.
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I hope you love this Carrot Ginger Sweet Potato Soup! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Vegan Carrot Ginger Sweet Potato Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound carrots, about 8 carrots, chopped
- 1 medium sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (about 1-inch knob)
- ½ onion, diced
- 1 cup full-fat coconut milk
- 4 cups vegetable broth
- ½ teaspoon salt
- 2 teaspoons maple syrup, optional
Instructions
- Heat the Dutch Oven or a large pot over medium heat and add olive oil, sweet potato, and carrots. Sauté for 10 minutes, stirring occasionally.
- Next, add garlic, grated ginger, and onion and continue sautéing for 2-3 minutes.
- Add coconut milk, vegetable broth, salt, and maple syrup (if adding) and stir to combine. Cover, bring to a boil, and then turn down heat and let simmer for 10-15 minutes, or until carrots and sweet potato are soft when pierced with a fork.
- Use an immersion blender to blend the soup until smooth. Or, if you don’t have an immersion blender, allow soup to cool and then carefully transfer it to a high-powered blender or food processor and blend until smooth.