Sweet Potato Soup. A rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice! Serve this vegan soup as an easy dinner or lunch, or as part of this year’s Thanksgiving menu.
- 1 ½ tablespoon olive oil
- 1 medium yellow or white onion diced
- 2 garlic cloves minced
- ½ tablespoon minced fresh ginger
- ½ teaspoon red pepper flakes
- 1.2 lb (550 grams) sweet potatoes peeled and diced
- 0.8 lb (360 grams) carrots peeled and chopped
- 4 ¼ cups (1 liter) low-sodium vegetable stock plus more if needed
- salt to taste
- freshly ground black pepper
- toasted coconut flakes
- roasted pumpkin seeds
- roasted chickpeas
- dried red pepper flakes
- cilantro
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Heat the oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes, or until softened. Add the garlic, ginger, and red pepper flakes and cook for another 1-2 minutes, or until fragrant.
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Add the sweet potatoes, carrots, and vegetable stock.
Turn the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes and carrots are fork-tender.
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Remove the pan from the heat and blend the soup until smooth and creamy.
Taste, and season with salt and black pepper.
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Ladle the soup into bowls and garnish with the toppings.
- Nutrition facts are for 1 cup of soup without toppings.
- Heat - this soup is not super spicy. If you want your soup to have more of a kick, add a generous pinch of dried red pepper flakes as a topping.
- Blending - a high-powered blender will do the best job. Transfer your soup in batches, and be sure to never fill a blender more than half full with a hot liquid to avoid explosions and burns. You could also use an immersion blender and blend your soup right in the pot!
- Consistency - we love this soup thick; for a thinner consistency add more stock.
- Storage - this soup will keep in the fridge for 4/5 days. As the soup sits, it will thicken up so you may need to loosen it with a touch of water when reheating.
- Freezer-Friendly - You can easily freeze this soup. Let it cool then transfer to a suitable container and freeze for up to 3 months. Defrost the soup in the fridge overnight then reheat on the cooker or in the microwave.
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