Description
This comforting Vegan Ginger Sweet Potato Soup combines tender sweet potatoes, aromatic ginger, and creamy coconut milk for a flavorful and nutritious meal. Perfect for a cozy lunch or dinner, this soup is dairy-free, low sodium, and packed with vitamins and antioxidants.
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″ piece)
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté the Vegetables: Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the chopped onion, fennel, sweet potato, and carrots. Sauté for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Add the minced garlic, grated ginger, salt, and pepper, then continue to sauté for another couple of minutes to release their flavors.
- Add Liquids and Simmer: Pour in the low sodium vegetable broth and the lite coconut milk. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the soup simmer gently for 20 minutes, allowing the vegetables to cook fully and the flavors to meld.
- Blend the Soup: Once the vegetables are tender, carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately. For added richness and garnish, consider topping with a dollop of vegan yogurt and sprinkling with chopped chives or green onions. Enjoy this warm and nourishing vegan soup!
Notes
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes when sautéing the aromatics.
- You can substitute the sweet potatoes with butternut squash or pumpkin for a similar flavor profile.
- Use an immersion blender for convenience and less cleanup.
- To keep it gluten-free, ensure the vegetable broth used does not contain gluten additives.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
