Description
This Vegan Ginger Sweet Potato Soup is a comforting and creamy delight, packed with nutritious vegetables and a hint of warming ginger. Made with sweet potatoes, fennel, and coconut milk, this soup is perfect for a cozy meal that’s both hearty and healthy. Its smooth texture and fragrant spices make it an ideal vegan dish for any season.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 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″ piece)
- Salt & pepper to taste
Liquids
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Instructions
- Sauté the 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 and seasoning: 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, ensuring they do not burn.
- Simmer the soup: Pour in the low sodium vegetable broth and lite coconut milk. Bring the mixture to a boil, then reduce the 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 the desired consistency. Adjust the seasoning by tasting and adding salt or pepper as needed.
- Serve: Serve the soup immediately. For added creaminess and flavor, garnish with a dollop of your favorite yogurt (or vegan yogurt), chopped chives or green onions, and enjoy your warm, nourishing soup.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chili flakes when sautéing the garlic and ginger.
- You can use fresh or frozen sweet potatoes depending on availability.
- This soup freezes well – store leftovers in an airtight container for up to 3 months.
- Use a high-speed blender for a smoother texture, or leave it slightly chunky if preferred.
- If vegan, use coconut yogurt or omit the yogurt garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
