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Sweet Potato & Carrot Ginger Soup

A silky, dairy-free sweet potato and carrot soup warmed with fresh ginger and coconut milk — pure cozy comfort in a bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 2 tbsp coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 large sweet potatoes peeled and cubed
  • 3 medium carrots chopped
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 1 tsp ground turmeric
  • salt and pepper to taste
  • fresh cilantro to garnish

Method
 

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
  3. Add the sweet potatoes, carrots and turmeric, stirring to coat.
  4. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are very tender.
  5. Blend the soup until smooth using an immersion blender (or carefully in batches in a countertop blender).
  6. Stir in the coconut milk, season with salt and pepper, and warm through.
  7. Serve hot, garnished with fresh cilantro.