Sweet Potato Carrot Soup
A warm and comforting soup combining sweet potatoes, carrots, and ginger, packed with nutrients and flavor. Perfect for any season!
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and diced Use firm, fresh sweet potatoes for the best texture.
- 3 large carrots, peeled and chopped Cut into even pieces for uniform cooking.
- 1 onion, chopped Yellow or white onion works well.
- 2 cloves garlic, minced Fresh garlic adds the best flavor.
- 1 tablespoon fresh ginger, grated Adjust to taste; fresh ginger enhances the soup's warmth.
Liquid Ingredients
- 4 cups vegetable broth Choose low-sodium broth for better control of seasoning.
- 1 can coconut milk Full-fat coconut milk creates a creamier texture.
Seasoning
- to taste Salt Add gradually to avoid over-salting.
- to taste Pepper Freshly ground black pepper is recommended.
- as needed Olive oil for roasting Use extra virgin olive oil for best flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place sweet potatoes and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes until tender.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, sautéing until translucent.
- Add the roasted sweet potatoes, carrots, grated ginger, and vegetable broth to the pot.
- Bring to a simmer and cook for 10 minutes.
- Blend the soup with an immersion blender until smooth.
- Stir in the coconut milk and heat through.
- Season with additional salt and pepper to taste.
Notes
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3 to 5 days or frozen for up to 3 months. For extra flavor, add fresh herbs or a drizzle of olive oil when serving.