Sweet potato-carrot-ginger-coconut soup (gf/vegan)

Ok, let’s make the world’s easiest and most delicious soup of all times, shall we? I promise you can’t screw this one up; I would even put this past my dad, and he’s the type of person who wouldn’t know how to make scrambled eggs.

I would say this soup is also great for people who don’t actually like soup at all. I always considered soup to be more of a ‘savory drink’ than anything else just because it would never make me feel full – let’s be honest, who has ever found themselves in a food coma after a soup feast (if such thing exists)? Exactly.

This one is different though. You’ll feel like you had a proper meal, and it keeps you going for a good few hours. Doesn’t mean you can’t use this as a starter too, just reduce the portion sizes.

You don’t need any fancy equipment for this, however you will need a hand-held blender or a normal blender (if you’re really keen, you could probably use a potato masher instead).

There’s only 5 essentials you really need to make this soup (assuming you have some of the staples you’ll need already at home), so no big shopping trip required. If you don’t have all of the nice-to-haves on hand or don’t want to spend money on spices you don’t think you’ll use again, then just skip whatever you think you don’t need. It’ll still taste amazing.

Oh did I say this is super cheap to make as well? It’s the soup that has it all.

This recipe is gluten-free, dairy-free and vegan.


Makes 6-8 servings, depending on how hungry you are. Given I’m pregnant as I write this, I could probably go through the entire pot in 3 sittings.

The essentials:

  • ~ 2 medium sized sweet potatoes
  • ~ 5-7 carrots
  • Fresh ginger – I used a piece the size of a walnut (in a shell, that is) but add a little less first and add more later once you’ve tasted it
  • 1 can of coconut milk or cream
  • 1 onion (red, white, shallots – you decide.)

The nice-to-haves:

  • Fresh parsley (I would usually use coriander but it’s banned from my house, so if you’re allowed to bring some home and you actually like it, then by all means go for it)
  • Juice of 1-2 limes (or use an orange or lemon if you have one at hand)
  • Turmeric – don’t be shy, I used quite a lot, probably a heaped tsp
  • Nutmeg, to taste
  • Ground coriander, to taste
  • Cardamom, to taste
  • Ground cumin – again, I’m always generous with this one
  • Roast cashews, for garnish
  • Vegan sour cream, for garnish (use normal sour cream if not vegan)

You might have this at home:

  • Olive oil (or sunflower/canola/rapeseed oil)
  • Vegetable broth – enough to cover the sweet potato and carrot chunks
  • Something to spice it up – I used chili flakes but you can use fresh chili, ground chili, cayenne pepper or just black pepper if you don’t want it too spicy


Now here’s how to throw it all together:

  1. Peel sweet potatoes and carrots and chop. It really doesn’t matter how big or small you chop, as long as you’ve got some reasonably sized chunks.
  2. Heat a bit of oil in a big saucepan. Peel and chop onion. Add to oil as soon as it’s hot and cook and stir for a few minutes.
  3. Add all the spices you want to use and the ginger to the pan and cook and stir for another minute or so.
  4. Add sweet potato and carrot chunks to the pan and mix well. If you’re using veggie broth powder, add enough water to nearly cover all the chunks and add veggie broth as per package instructions. If you use ready-made broth, just pour it in as is.
  5. Roughly chop a handful of parsley or coriander and add to the soup.
  6. Let simmer for about 20 min, or until all the chunks have gone tender.
  7. Take soup from heat and use a hand-held blender to mix everything together. Note that you want to drown the stick in the soup BEFORE you put it on, otherwise there won’t be too much soup left in your pan. You want it to go smooth, but there can still be a few smaller chunks left. If you use a normal blender, wait a few minutes before you transfer the soup into the blender (you might need to do it in 2 or 3 batches) and blend soup on low speed. Transfer soup back into saucepan.
  8. Add the coconut milk/cream and lime juice and let simmer for another few minutes.
  9. Now is the time to taste – if you feel like anything is missing, add more spices/herbs/ginger/lime juice now. If you feel like your soup is too thick, add a bit more broth.
  10. You’re done – garnish with a few chopped cashews, parsley/coriander leaves and vegan sour cream.


Let me know how this worked out for you in the comments!


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