5 from 1 vote
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 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!
Ginger Sweet Potato Carrot Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
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 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!
Course: Main Course
Cuisine: American
Keyword: fall soup recip, ginger sweet potato carrot soup
Servings: 4 servings
Calories: 262 kcal
Author: Michele Hall
Ingredients
  • 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
Instructions
  1. 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.
  2. Add garlic, ginger, cumin, cayenne, and Curry powder and stir for 1 minute.
  3. Add sweet potato, garbanzo beans and carrots and stir to coat with spice mixture.
  4. 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.
  5. Remove from Heat. Remove one cup of broth and set aside.
  6. Using an immersion blender puree soup completely.
  7. 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.
  8. Finally---Add lemon juice and stir.  The lemon juice is to brighten the flavor a little bit.  

  9. Either serve immediately with any optional toppings, or allow to completely cool before storing in sealed containers to save until ready to serve.
  10. Freezing in individual containers makes it nice to pull out and defrost as you wish to enjoy.
Recipe Notes

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)