Description
This Vegan Ginger Sweet Potato Soup is a comforting and creamy soup made with nutrient-rich sweet potatoes, fresh ginger, and a touch of coconut milk. It’s perfect for a cozy meal, blending aromatic vegetables and warming spices into a smooth, flavorful dish that’s vegan and packed with wholesome ingredients.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 white onion, chopped
- 1 small fennel bulb, chopped
- 4 cups sweet potato, chopped
- 1 cup carrots, chopped
Flavorings & Seasonings
- 2 garlic cloves, minced
- 1 tablespoon grated ginger (about 2-inch piece)
- Salt & pepper to taste
Liquids
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Instructions
- Sauté 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, being careful not to burn them.
- Simmer Soup: Pour in the low sodium vegetable broth and lite coconut milk. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for 20 minutes, or until the vegetables are tender and cooked through.
- Blend until Smooth: Carefully transfer the soup in batches to a blender and blend until creamy and smooth. Alternatively, use an immersion blender directly in the pot to puree the soup to your desired consistency. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Serve the soup immediately. For added creaminess and flavor, garnish with a dollop of your favorite yogurt or vegan yogurt, and sprinkle chopped chives or green onions on top. Enjoy this warm, nourishing soup!
Notes
- You can swap the lite coconut milk with regular coconut milk for a richer, creamier texture.
- Using an immersion blender is a quicker and safer method for blending hot soup compared to transferring in batches.
- Adjust the amount of ginger to taste depending on your preference for spiciness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes while sautéing the aromatics.
