Carrot Sweet Potato Soup with Ginger is a velvety root-vegetable soup brightened by fresh ginger and smoothed with coconut cream. It works equally well for a light lunch or paired with a sandwich for a cozy dinner. The blend of sautéed onion, garlic, ginger, and warming spices with sweet potatoes, carrots, and a touch of apple gives this soup a comforting, slightly Thai-inspired profile that suits any season.
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If you enjoy the Thai-inspired flavors in this soup, consider trying similar recipes that use ginger, coconut, and bold savory elements.
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What you need to make Carrot Sweet Potato Soup with Ginger
- Vegetable stock or broth. Chicken stock can be substituted if you prefer.
- Ginger. Fresh grated ginger gives the best flavor; ground ginger can be used in a pinch.
- Sweet potatoes and carrots.
- Apple. A sweet variety like Fuji or Honeycrisp adds a pleasant balance.
- Thyme (dried or fresh) and crushed red pepper to taste.
- Coconut cream. Use coconut cream (not coconut milk or sweetened cream of coconut) for richness.
- Onion, garlic, paprika, olive oil, salt and pepper.
- Optional garnishes: sour cream (or non-dairy yogurt) and fresh cilantro.
See the recipe card below for exact quantities and full instructions.
- Immersion blender. An immersion blender makes it easy to purée hot soup to a smooth texture. If you don’t have one, a potato masher or blender can work, but take care with hot liquids and blend in batches after cooling.
Immersion blenders are handy for soups, sauces, dressings, and smoothies.
How to make Carrot Sweet Potato Soup with Ginger
1. Prepare all produce: chop the onion, mince the garlic, grate the ginger, peel and dice the sweet potatoes and carrots, and core and chop the apple. Heat olive oil in a large pot or Dutch oven over medium heat and sauté the onion until soft and translucent.
2. Add garlic, ginger, crushed red pepper, and paprika to the onions and cook for about two minutes until fragrant. Stir in the sweet potatoes, carrots, and apple and cook 10–12 minutes, stirring occasionally to develop flavor.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes or until the vegetables are tender. Stir in the coconut cream and simmer for another 3–5 minutes.
4. Remove from the heat and carefully purée the soup with an immersion blender until smooth and creamy. Season with salt, pepper, and thyme to taste. Serve hot, garnished with a dollop of sour cream or non-dairy yogurt and a sprinkle of cilantro if desired.
Hint: For an attractive garnish, drop small spoonfuls of sour cream in a spiral and drag a toothpick from the outer edge to the center for a pretty pattern. Finish with a few cilantro leaves. To keep the recipe vegan, use unsweetened non-dairy yogurt instead of sour cream.
Make it your own
This soup adapts well to variations. Try one of these ideas:
- Roasted: Roast the carrots and sweet potatoes first to deepen the flavor.
- Spicy: Increase crushed red pepper or use chili oil in place of olive oil.
- Mild: Omit the crushed red pepper for a gentler flavor.
- Peanut: Stir in a spoonful of peanut butter and top with chopped peanuts for extra protein and texture.
- Curry: Add a tablespoon or two of red curry paste for a richer, aromatic profile.
The soup is naturally gluten-free and vegetarian, and it becomes vegan if you use non-dairy garnishes.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, portion into freezer bags, label with the date and recipe name, and freeze flat. The soup will keep 3–4 months. Thaw in the refrigerator and reheat gently on the stovetop or in the microwave.
Carrot Sweet Potato Soup with Ginger Date____________________
Thaw completely in a leak-proof container and heat on the stovetop. Garnish as desired.
Recipe
Sweet Potato and Carrot Soup
Equipment
-
Immersion Blender
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1½ teaspoons fresh ginger (or ¼ teaspoon ground ginger)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon paprika
- 2 pounds sweet potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 sweet apple (Fuji or Honeycrisp), peeled and chopped
- 32 ounces vegetable stock
- 13.5 ounces coconut cream
- 1½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- Sour cream, for garnish (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Chop the onion, grate the ginger, and mince the garlic.
- Peel and dice the sweet potatoes and carrots; peel and chop the apple.
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, ginger, crushed red pepper, and paprika. Cook for 2 minutes until fragrant.
- Add the diced sweet potatoes, carrots, and apple. Cook 10–12 minutes, stirring occasionally.
- Pour in the vegetable stock, bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, or until the vegetables are tender.
- Stir in the coconut cream and simmer 3–5 minutes more.
- Remove from heat and carefully purée with an immersion blender until smooth. If using another method, blend in batches after cooling to avoid splashes.
- Season with salt, pepper, and thyme to taste. Serve hot or chilled, garnished with sour cream and cilantro if desired.