4 ¼ cups (1 L)low-sodium vegetable stockplus more if needed
freshly ground black pepper
toasted coconut flakes
roasted pumpkin seeds
dried red pepper flakes
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.
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.
Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. Taste, and season with salt and black pepper.
Ladle the soup into bowls and garnish with the toppings.
Nutrition facts are for 1 portion 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 it on the cooker or in the microwave.