A tweak on a traditional soup, this Ginger Sweet Potato Carrot Soup hits on all flavor senses. A little bit tropical with the Ginger and Coconut Milk, but the soup is ALL comfort with the sweet potatoes and carrots. Perfect soup to make ahead and bring to a potluck, work meeting or to serve lunch with a friend at home!
I love soup. It’s super easy and always is a comfort food to me. This Ginger Sweet Potato Carrot Soup is no exception. This recipe is inspired by one originally found in Cooking Light Magazine, I tried to link to it for you but they no longer have it on their site.
This soup is packed full of flavor and then pureed to a velvety consistency.
Ginger Sweet Potato Carrot soup has some unique ingredients: it uses garbanzo beans along with sweet potatoes and carrots so it is packed with nutrient-rich ingredients. I added some coconut milk to make it a little creamier than using all vegetable broth (or Chicken broth.) The coconut milk pairs well with the amount of ginger, lending a tropical note to the soup.
Soup is a great social occasion food. You can make it ahead and pack it easily for transport.
Ginger Sweet Potato Carrot soup can be served in small lidded containers like these pictured here from Sur La Table. Another option? You can place the soup in a thermos, take it to a work potluck and serve it in small plastic cups. The thermos will keep the soup hot, but the small cups are great for serving many people.
Points of Interest of Ginger Sweet Potato Carrot Soup:
Easy / Hard: This soup is very easy. If you can peel potatoes without problems you will have no problem with this soup. (There is a special tip about using the immersion blender below that is helpful too!)
SPECIAL EQUIPMENT: To make this soup, I use an immersion blender like the one shown here on Amazon. You could substitute a blender or a food processor if you don’t have an immersion blender. The only thing I would suggest is that if you use either of the substitutions listed that you do them in small batches. The immersion blender allows you to puree the soup right in the pot that you cooked with. The special tip I have for the immersion blender is to make sure that the soup completely covers the head of the blender, or you can have soup sprayed all over.
Make-Ahead? Freezable: Absolutely. I usually make Ginger Sweet Potato Carrot Soup the night before a football party and then rewarm it when I’m ready to serve it. If you want to freeze it, I suggest you freeze in single serve containers so you can defrost it as you are ready to enjoy.
Special Topping Ideas: I topped it with Pepita’s (aka pumpkin seeds.) (pictured) I like the salted ones a little better for an added flavor boost. You can also swirl a little sour cream on the top (also pictured.) Not shown, are homemade croutons (link here for my recipe) or grate some fresh parmesan cheese over the top.
Social Occasions this is perfect for: Work potluck, Luncheon for someone joining you at home. Football Watching Party (Meatless option for serving alongside these Baked Wings!
Cocktail option: Any Crisp White Wine or bubbly.
- 2 teaspoons Olive Oil
- 1 large Onion, , peeled and minced
- 3 cloves garlic, , peeled and minced
- 2 tablespoons Curry Powder
- 1 teaspoon Cumin
- 1/4 teaspoon Cayenne Pepper, (optional)
- 2 pounds Sweet Potatoes, , peeled and cut to small pieces
- 1 can garbanzo beans, drained, rinsed
- 1 1/2 Tablespoon Fresh Ginger, , peeled and minced
- 1 pounds baby carrots, , peeled cut to small pieces
- 13 1/2 oz Can Coconut Milk
- 6 cups Vegetable Broth
- 1 1/2 teaspoons salt
- 3 tablespoons fresh Lemon juice
Toppings (optional) ~ choose your favorites or give your guests choices
- Pepita Seeds
- Crumbled Feta
- Freshly Grated Parmesan Cheese
- Dollop of Sour Cream
- Home Made Croutons
- Heat a large stockpot to high, once hot, add the olive oil then wait 30 seconds and add Onion, and cook until translucent, about 7 minutes.
- Add garlic, ginger, cumin, cayenne, and Curry powder and stir for 1 minute.
- Add sweet potato, garbanzo beans and carrots and stir to coat with spice mixture.
- Add Broth, coconut milk and salt, bring to a boil. Once at a boil, reduce heat to medium high and simmer for 30-40 minutes until carrots and sweet potatoes are cooked through.
- Remove from Heat. Remove one cup of broth and set aside.
- Using an immersion blender puree soup completely.
- The reserved liquid is only necessary if you feel the soup is too thick. It is your option whether to add any or all of the broth after pureeing the soup.
- Finally---Add lemon juice and stir. The lemon juice is to brighten the flavor a little bit.
- Either serve immediately with any optional toppings, or allow to completely cool before storing in sealed containers to save until ready to serve.
- Freezing in individual containers makes it nice to pull out and defrost as you wish to enjoy.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
(optional toppings are not included in nutritional info)
Serving Size:4 servings
Amount Per Serving: Calories: 262Saturated Fat: 10gSodium: 1257mgCarbohydrates: 36gFiber: 6gSugar: 11gProtein: 3g