Carrot, Sweet Potato and Ginger Soup

Carrot, Sweet Potato and Ginger Soup is healthy, nutritious and so tasty. Get our easy family favorite recipe.

Carrot, Sweet Potato and Ginger Soup Family Favorite Recipe

This gorgeous Carrot, Sweet Potato and Ginger Soup is healthy and easy to make. Even more, it's nutritious, filling and tasty.

I love the complexity of the flavors in the soup. At first bite, you'll taste the sweetness of the carrots and sweet potato. The fiery ginger and white pepper follow. It's flavorsome and moorish. As expected, I always have seconds.

Kids Like the Carrot and Sweet Potato Soup Too

My kids enjoy this soup too. However, they dip it with bread to temper the spice. I wouldn't say it is their favorite meal (Kids Tuna Pasta and Hot Dog Fried Rice sit at the top of that list), but they give this soup about a 7/10.

Make it Mild

To make the soup more mild, reduce the amount of ginger and/or white pepper. Alternatively, add more coconut milk to sweeten it.

Lastly, garnishing the soup with a sprinkle of brown sugar or a swirl of maple syrup also makes it more mild.

Great Weeknight Soup Recipe

We enjoy this soup as a weeknight meal because it's easy to make. Furthermore, it's an easy way for all of us to get some nutrients, fiber and antioxidants.

While this recipe is not a super quick, the prep time is very fast. You simply need to peel and roughly chop some carrots and sweet potatoes. Then, the ingredients sit on the stove to simmer for about 30 minutes.

Ingredients for Carrot, Sweet Potato and Ginger Soup Recipe

• Olive oil
• Sweet onion
• Carrots
• Sweet potato
• Ginger
• Pumpkin pie spice
• White pepper
• Chicken broth (use veg broth to make it vegetarian)
• Thyme
• Coconut milk

Ingredient Notes

• Coconut milk: I use lite coconut milk. For a creamier soup, use full fat.
• Chicken broth: Use a brand you like. If you use an unsalted chicken broth, add in salt to taste at the end. To make this soup vegetarian, use a vegetable broth.
• White Pepper: White pepper pairs deliciously with coconut milk. However, if you don't have it, substitute with black pepper.
• Thyme: I use fresh thyme. Remove the stalks before you blend the soup. Alternatively, use dried thyme. Freeze-dried thyme provides great flavor too.

Cooking Instructions to Make Carrot, Sweet Potato and Ginger Soup

This soup is very easy to make. The full recipe is below.

Here's an overview summary:

1. In a large soup pot, sauté the onions in olive oil.
2. Add in the carrots, sweet potato and spices.
3. Add in the chicken broth, water and thyme and allow it all to simmer for 30 minutes.
4. Remove the thyme. Blitz it all together with a stick immersion blender.
5. Stir in the coconut milk.
6. Lastly, enjoy!

As you can see, the active time prep and cooking time is very short. Plus, because the carrots and sweet potatoes get blitzed, you can chop them quickly and non-uniform.

Time Saving Tips

There are three time saving short cuts for making this soup.

Minced Ginger: First, I always keep this jar of minced ginger in the fridge. This jar saves me shopping and prep time for any recipe that requires ginger. It reduces the need to peel and grate ginger, especially since I find washing graters a little tedious.

Stick Immersion Blender: Second, using a stick immersion blender saves a lot of time and dishes when making pureed soup. With a stick blender, it's possible to puree soups in less than 2 minutes. I can do it directly in the cooking pot too. Therefore, there's no need to transfer hot soup into a blender and wash it afterwards.

Baby Carrots: Third, you can also make this soup with baby carrots. You can add baby carrots directly into the pot, without the need to peel or chop the carrots.

What To Serve with Carrot, Sweet Potato and Ginger Soup

This Carrot, Sweet Potato and Ginger Soup is filling and nutritious. When we serve it for a weekday meal, we pair it with some other stuff.

Our favorite is to eat it with a hearty loaf of crusty bread. We love dipping crusty bread or focaccia in this carrot and sweet potato soup. The soup is thick enough that it coats the bread well, so you can eat the entire bowl by just dipping the bread.

In addition, I like to serve this soup with:

• Rotisserie chicken
• Cold cuts, such as salami
• Crispy baked tofu
• Homemade sausage patties
• A couple of little smokies per person, simply heated in a frying pan

Garnish

I often serve this soup plain, like in the photos. However, adding a bit of garnish can provide some extra flavors.

Here are a few garnish ideas:

• Shredded parmesan
• Parsley
• Sprinkle of cinnamon
• Sprinkle of brown sugar
• Croutons (try my homemade crouton recipe)

Leftovers

If all four of us eat this soup for dinner, we usually will have a little bit leftover. Indeed, it makes a great lunch the next day.

Feel free to double the recipe if you would like extra leftovers, or if you might want a bigger portion.

Leftovers store in a fridge for a few days. You can also freeze and reheat.

Print

5 from 2 votes

Carrot, Sweet Potato and Ginger Soup

Carrot, Sweet Potato and Ginger Soup is healthy, nutritious and so tasty. Get our easy family favorite recipe.

Prep Time5 minutes mins

Active Time30 minutes mins

Course: Soup

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Yield: 4 people

Equipment

• 1 large soup pot
• Stick immersion blender

Ingredients

• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 5 medium carrots (about 375 grams)
• 1 medium sweet potato (about 350 grams)
• 2 tablespoons minced ginger (about a 1 inch knob, peeled and grated), see notes
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon white pepper
• 1 14.5 oz can chicken broth
• 1 cup water
• 3 sprigs fresh thyme
• 1 cup light coconut milk
• salt to taste, see notes

Instructions

• Heat the oil in the pot on medium heat. When the oil is shimmery, add in the onions. Sauté for about 5 minutes, until the onions are soft and just starting to brown.
• In the meantime, as the onions cook, peel the carrots and sweet potato. Cut the carrots into 1-inch pieces. Cut the sweet potato into about 1-inch pieces. No need to be precise.
• When the onions are ready, add in the carrots, sweet potatoes, minced ginger, pumpkin pie spice and white pepper. Cook for another 2 minutes, stirring regularly.
• Add in the chicken broth, water and thyme. Bring to a simmer, then turn down the heat. Simmer for 30 minutes, covered, stirring occasionally, until the carrots and sweet potato are tender.
• Remove the stalks of thyme. Blitz with a stick blender until smooth. When blitzing, make sure the hot soup does not splash out.

  Alternatively, you can allow the soup to cool slightly, then transfer it to a blender and blitz until smooth.
• Lastly, stir in the coconut milk. Serve and enjoy.

Notes

• Carrots: Use baby carrots to save time. Measure by weight. 
• Ginger: I use this jar of this minced ginger. Reduce the ginger to make it more mild.
• White pepper: Substitute with black pepper if needed.
• Stick blender: A stick immersion blender makes it so easy and quick to blitz soup.
• Coconut milk: Use full fat coconut milk for a creamier soup.
• Make it mild: Use less ginger, less white pepper, and/or more coconut milk to make it less fiery.