This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
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This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
There is nothing better than a warm bowl of soup on a cold day. Some of my other favorite vegan soup recipes include this Hokkaido pumpkin cream soup, pumpkin sweet potato soup, and cauliflower soup.
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❤️ Why you’ll love it
I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
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🧾 Key ingredients
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2
Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
Making the ginger carrot sweet potato soup
STEP 1
Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2
Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3
Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4
Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5
Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
💡 Expert tip
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
🔄 Variations
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
🥣 Serving ideas
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Chopped herbs like thyme and cilantro, sautéed mushrooms in a soy sauce glaze, vegan bacon bits, or vegan parmesan can add a burst of flavor.
❄️ Storing tips
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
🤔 FAQs
Can I use a regular blender to blend the soup?
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
What can I use instead of sweet potatoes?
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Do I have to grill the pineapple?
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
More vegan soup recipes
You can browse through my vegan soup recipes or check out
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Ginger Carrot Sweet Potato Soup
Equipment
Ingredients
Ginger Carrot Sweet Potato Soup
- 1 Tbsp Olive oil
- ½ Onion (medium)
- 2 cloves Garlic
- 1 pound Sweet potato (diced)
- ¾ pound Carrots
- 3 cup Veggie broth
- 2 tsp Ginger grated
- ½ tsp Sweet smoked paprika powder
- Hot chili powder or flakes optional
- Salt and Pepper to taste
Grilled Pineapple Skewers
- ½ Pineapple
Instructions
Prepare the veggies
- Wash, peel, and dice sweet potatoes.
- Wash, peel, and slice carrots.
- Peel and chop onion and garlic.
- Peel and finely chop the ginger. You can also use a simple lemon zester, or a rotating ginger grater if you cook with fresh ginger a lot.
Cook the soup
- Take a stockpot or a Dutch oven and heat it over medium heat.
- Add olive oil and chopped onion, garlic, and ginger. Sauté them for 2-3 minutes.
- Add diced sweet potatoes, carrots, and spices (smoked paprika powder, salt, and black pepper). Stir well. We usually add chili flakes only before serving so we can taste the soup without it first.
- Finally, add the vegetable broth and cook until the vegetables are soft and tender. It will usually take 15-20 minutes, depending on how small or large you have chopped the veggies.
Blend it until creamy
- When your soup is ready, the final step is to turn it into a cream soup. Take your blender and pour in the soup. If, according to the manufacturer of your blender, you should avoid hot liquid, wait a bit to cool it down before blending
Grilled pineapple skewer
- Peel and cut pineapple into at least 2×2 inch (3-4 cm) cubes. It has to be large enough to pierce a skewer through.
- Take a grill pan and heat it over low/medium heat. Brush the grill pan with oil and place the skewers on it.
- Grill each side for 1-2 minutes. Pineapples can get charred quickly, so be mindful of the heat of the grill pan and the cooking time.
Notes
- Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
- Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high-powered blender like Vitamix.
- Can I use ginger powder? – You can use grated fresh ginger or ginger powder, but you need to step up on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger.
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