Creamy Carrot and Sweet Potato Soup
Warm up with a bowl of silky-smooth Creamy Carrot and Sweet Potato Soup, a comforting dish that’s as nutritious as it is flavorful. This easy, vegan recipe combines the natural sweetness of carrots and sweet potatoes with the earthy spices of cumin, coriander, and ginger, all blended into a velvety base enriched with creamy coconut milk. A quick 15-minute prep and one-pot cooking method make it perfect for busy weeknights or a cozy weekend lunch. Garnished with fresh parsley or cilantro, this vibrant, gluten-free soup is as visually stunning as it is satisfying. Pair it with crusty bread for a wholesome meal that the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 5 medium, peeled and sliced carrots
- 2 medium, peeled and cubed sweet potatoes
- 5 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground ginger
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the sliced carrots, cubed sweet potatoes, ground cumin, ground coriander, and ground ginger. Stir to coat the vegetables with the spices.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the carrots and sweet potatoes are tender.
Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the coconut milk and season with salt and black pepper. Heat the soup gently over low heat for 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or crackers on the side if desired.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5605 mg | 244% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 78.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
