Description
This Vegan Ginger Sweet Potato Soup is a warm, comforting, and creamy soup made from tender sweet potatoes, aromatic ginger, and coconut milk. It’s a perfect plant-based dish full of vibrant flavors and nourishing ingredients, ideal for chilly days or whenever you crave a healthy, hearty meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 white onion, chopped
- 1 small fennel, chopped
- 4 cups sweet potato, chopped
- 1 cup carrots, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger (about 2″ piece)
- Salt & pepper to taste
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Instructions
- Prepare vegetables: Heat the olive oil in a large dutch oven or saucepan over medium heat. Add the chopped onion, fennel, sweet potatoes, and carrots. Sauté for 3 to 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
- Add aromatics: Stir in the minced garlic, grated ginger, salt, and pepper. Continue to sauté for a few more minutes until the garlic and ginger become fragrant, ensuring they do not burn.
- Simmer soup: Pour in the low sodium vegetable broth and lite coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes, or until the vegetables are tender and cooked through.
- Blend until creamy: Carefully transfer the soup in batches to a blender and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup to the desired consistency. Adjust the seasoning by tasting and adding salt or pepper as needed.
- Serve and garnish: Serve the soup immediately. For added creaminess and flavor, garnish with a dollop of your favorite yogurt (or vegan yogurt), chopped chives or green onions, and enjoy your warm, nourishing soup.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes during sautéing.
- Use an immersion blender for convenience and less cleanup.
- To make it nut-free and soy-free, ensure the vegetable broth and coconut milk are free from allergens.
- Garnish options include chopped fresh herbs like cilantro or parsley for extra freshness.
