Imagine a soup so velvety, so bursting with flavor, that it feels like a warm hug on a chilly day. This Sweet Potato Carrot Ginger Soup is not just a recipe—it's a culinary experience that transforms humble vegetables into a luxurious, nutrient-packed masterpiece. With its vibrant orange color, subtle ginger kick, and creamy texture, this soup promises to elevate your comfort food game and tantalize your taste buds in ways you never thought possible.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 inch ginger, grated
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent and softened, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot. Stir and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add cubed sweet potatoes and chopped carrots to the pot. Stir to combine with the onion, garlic, and ginger mixture.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until sweet potatoes and carrots are completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Season with salt and pepper to taste. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley. Serve hot.
Tips
- Choose fresh, firm sweet potatoes and carrots for the best flavor and texture.
- Grate the ginger fresh for a more intense, aromatic result.
- Be careful not to burn the garlic when sautéing—it can turn bitter quickly.
- Use an immersion blender for easier and safer soup pureeing.
- If the soup is too thick, gradually add more vegetable broth to achieve your desired consistency.
- For extra richness, consider adding a splash of coconut milk or a dollop of Greek yogurt.
- Experiment with garnishes like toasted pumpkin seeds or a drizzle of olive oil for added texture.
- This soup freezes beautifully, so make a double batch for quick future meals.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
