Description
This vegan ginger sweet potato soup is a comforting and nourishing dish perfect for chilly days. It features a vibrant blend of sweet potatoes, carrots, fennel, and aromatic ginger simmered in vegetable broth and creamy lite coconut milk. The soup is perfectly smooth, lightly spiced, and dairy-free, making it suitable for vegan and vegetarian diets.
Ingredients
Scale
Vegetables
- 1 white onion, chopped
- 1 small fennel, chopped
- 4 cups sweet potato, chopped
- 1 cup carrots, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger (about 2-inch piece)
Liquids & Oil
- 1 tablespoon olive oil
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Seasonings
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large dutch oven or saucepan over medium heat. Add the chopped onion, fennel, sweet potatoes, and carrots. Sauté for 3 to 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in the minced garlic, grated ginger, salt, and pepper. Continue to sauté for a few more minutes until the garlic and ginger become fragrant, making sure they don’t burn.
- Simmer Soup: Pour in the low sodium vegetable broth and lite coconut milk. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for 20 minutes, or until the vegetables are tender and cooked through.
- Blend the Soup: Carefully transfer the soup in batches to a blender and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup to your desired consistency. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve and Garnish: Serve the soup immediately. For extra creaminess and flavor, garnish with a dollop of your favorite yogurt or vegan yogurt and sprinkle chopped chives or green onions on top.
Notes
- Use an immersion blender for easier blending and less cleanup.
- Adjust ginger quantity based on your spice preference.
- For a thicker soup, reduce vegetable broth slightly or use less coconut milk.
- Garnish with fresh herbs like cilantro or parsley for variation.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
