Why You’ll Love This Carrot Sweet Potato Ginger Soup

This soup isn’t just delicious; it’s a powerhouse of nutrition and flavor, designed to be both satisfying and incredibly easy to prepare. Here’s why it’s destined to become a staple in your recipe rotation:

• Creamy & Comforting: The natural starches of sweet potatoes and carrots, combined with rich coconut cream, create an unbelievably velvety texture without any dairy. It’s truly a comforting hug in a bowl.
• Bursting with Flavor: Fresh ginger provides a zesty, slightly spicy warmth that beautifully complements the sweetness of the root vegetables and apple. Onion, garlic, and a hint of paprika build a robust flavor base that makes every spoonful exciting.
• Nutrient-Rich: Packed with vitamins, minerals, and fiber from carrots, sweet potatoes, and apples, this soup is a wholesome meal. Ginger and garlic add immune-boosting properties, making it perfect for wellness.
• Naturally Vegetarian & Gluten-Free: Made with vegetable stock and plant-based ingredients, this soup naturally caters to vegetarian and gluten-free diets. With a simple garnish swap, it’s easily made vegan too!
• Quick & Easy Preparation: With straightforward steps and readily available ingredients, you can have this flavorful soup on the table in just over an hour. It’s ideal for busy weeknights or relaxed weekend cooking.
• Versatile & Adaptable: Enjoy it hot or cold, as a light lunch, a comforting dinner, or an impressive appetizer. It pairs wonderfully with crusty bread, a fresh salad, or a grilled cheese sandwich. You can also easily adjust the spice level and add various flavor boosters to suit your preference.

Whether you’re a seasoned chef or a beginner cook, this soup offers a rewarding culinary experience with minimal effort and maximum deliciousness.

Video Guide

Immersion Blender with Pan Guard

Step-by-Step Guide to Making Carrot Sweet Potato Soup with Ginger

Follow these simple steps to create a truly irresistible and creamy carrot sweet potato soup:

1. Prepare Aromatics: Begin by prepping all your ingredients: finely chop the onion, mince the garlic, and grate the fresh ginger. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and sauté them gently for about 5-7 minutes, stirring occasionally, until they become tender and translucent – avoid browning them. Next, add the minced garlic, grated ginger, crushed red pepper flakes, and paprika to the softened onions. Cook for an additional two minutes, stirring constantly, until the spices become wonderfully fragrant.

2. Sauté Vegetables and Apple: Add the peeled and diced sweet potatoes, chopped carrots, and diced apple to the pot with the aromatic mixture. Stir everything together to coat the vegetables in the spices. Continue to cook for 10-12 minutes over medium heat, stirring occasionally. This step allows the vegetables to start softening and develop deeper flavors before the liquid is added.

3. Simmer to Tenderness: Pour the vegetable broth into the pot, ensuring all the vegetables are submerged. Bring the mixture to a boil over high heat, then immediately reduce the heat to a low simmer. Cover the pot with a lid and let it cook for 20-25 minutes, or until the sweet potatoes and carrots are very tender when pierced with a fork. This ensures they will blend into a smooth consistency. After the vegetables are tender, stir in the coconut cream and continue simmering for about five more minutes to allow the flavors to meld and the creaminess to develop.

4. Blend and Season: Carefully remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until it reaches your desired creamy and smooth consistency. Be sure to blend thoroughly to eliminate any lumps. If you don’t have an immersion blender, you can carefully transfer batches of the cooled soup to a regular blender (never blend hot liquids in a sealed blender without venting, or allow it to cool completely first) or use a potato masher for a chunkier texture. Once blended, season the soup generously with salt, freshly ground black pepper, and dried thyme. Stir well and taste, adjusting seasonings as needed until it’s perfectly balanced. Serve hot, garnished with a swirl of sour cream and a sprinkle of fresh cilantro, if desired.

Customize Your Carrot Sweet Potato Soup

One of the best things about homemade soup is how easily it can be adapted to your personal preferences. Don’t hesitate to experiment with these variations or create your own unique twist:

• Roasted Vegetables for Deeper Flavor: Instead of sautéing, try roasting the carrots and sweet potatoes before adding them to the soup. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until caramelized and tender. This adds an incredible depth of smoky, sweet flavor to the finished soup.
• Turn Up the Heat (Spicy Version): If you love a fiery kick, increase the amount of crushed red pepper flakes to ½ to 1 teaspoon, or to your desired level of spice. For an even more intense heat, consider swapping a portion of the olive oil for a good quality chili oil (you can even make your own by gently heating dried chilies in oil to infuse the flavor, then straining the peppers before use). A dash of sriracha or a few drops of hot sauce at the end can also do the trick.
• Keep it Mild: For those who prefer a gentler flavor, simply omit the crushed red pepper flakes entirely. The ginger will still provide a pleasant warmth without any significant heat. This version is particularly good for sensitive palates or young children.
• Nutty & Protein-Packed (Peanut Variation): For a more substantial and Thai-inspired soup, stir in 1-2 tablespoons of creamy peanut butter (or almond butter) during the last 5 minutes of simmering. This adds a wonderful nutty richness and extra protein. Garnish with chopped roasted peanuts for texture and added flavor.
• Exotic & Aromatic (Curry Infusion): Introduce a vibrant, aromatic dimension by adding 1-2 tablespoons of red or yellow curry paste along with the garlic and ginger. Cook for a minute to bloom the spices, then proceed with the recipe. This will transform the soup into a fragrant, exotically spiced meal. Adjust the amount of curry paste to your taste, as some can be quite potent.
• Herbaceous Twist: Experiment with other herbs. A touch of fresh rosemary or sage can add a rustic, earthy flavor, especially if you’re leaning away from the Thai-inspired profile.
• Citrus Brightness: A squeeze of fresh lime juice just before serving can add a wonderful bright, zesty note that cuts through the richness and enhances all the flavors.

This Carrot and Sweet Potato Soup with Ginger is naturally gluten-free and vegetarian. It becomes completely vegan when you use unsweetened non-dairy yogurt or an extra swirl of coconut cream as a garnish instead of sour cream.

Storage and Freezing Instructions

This soup is perfect for meal prepping and freezes beautifully, ensuring you can enjoy its comforting flavors whenever you desire.

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
• Freezing: This soup is an excellent candidate for freezing and can be kept for 3-4 months after preparation. To freeze, allow the soup to cool completely to room temperature first. Then, transfer it to freezer-safe bags or airtight containers in desired individual serving quantities. For freezer bags, lay them flat on a cookie sheet until the contents are completely frozen; this saves space and allows for quick thawing. Once frozen solid, remove the cookie sheet. Label each bag or container with the date and recipe name.
• Thawing and Reheating: To use frozen soup, simply thaw it completely in the refrigerator overnight, or gently on the stovetop over low heat. Once thawed, reheat it on the stovetop over medium-low heat, stirring occasionally, until it is heated through. Alternatively, reheat individual portions in the microwave, stirring halfway through. If the soup appears too thick after reheating, you can thin it with a little vegetable broth or water.

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1½ teaspoons fresh ginger, grated (or ¼ teaspoon ground ginger)
• ¼ teaspoon crushed red pepper flakes, adjust to taste
• ¼ teaspoon paprika
• 2 pounds sweet potatoes, peeled and diced (about 2 large)
• 2 large carrots, chopped
• 1 sweet apple, peeled and diced (such as Fuji or Honeycrisp)
• 32 ounces vegetable stock
• 13.5 ounces coconut cream (full-fat, from a can)
• 1½ teaspoons salt, or to taste
• ½ teaspoon black pepper, or to taste
• ½ teaspoon dried thyme
• Sour cream, for garnish (optional)
• Fresh cilantro, for garnish (optional)

1. In a large soup pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the chopped 1 large yellow onion and cook for about 5-7 minutes until soft and translucent.
2. Stir in the minced 3 garlic cloves, grated 1½ teaspoons fresh ginger (or ¼ teaspoon ground ginger), ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon paprika. Cook for an additional two minutes, stirring constantly, until fragrant.
3. Add the peeled and diced 2 pounds sweet potatoes, chopped 2 large carrots, and diced 1 sweet apple to the pot. Sauté for 10-12 minutes, stirring occasionally, to start softening the vegetables.
4. Pour in 32 ounces vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes and carrots are very tender.
5. Stir in 13.5 ounces coconut cream and continue to simmer for an additional 5 minutes to allow the flavors to meld beautifully.
6. Remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until it is smooth and creamy. (If using a regular blender, allow soup to cool before blending in batches, and vent the lid to release steam.)
7. Season the soup with 1½ teaspoons salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Taste and adjust seasonings as needed.
8. Serve the sweet potato and carrot soup hot, garnished with a swirl of sour cream and a sprinkle of fresh cilantro, if desired. Enjoy!