This super-easy vegan ginger sweet potato soup will be your solution for busy day dinners! It's full of healthy veggies and is super quick to prepare! Drizzle some extra-virgin olive oil for a perfect finishing touch!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Appetizer, Main Course, Soup
Cuisine: American
Servings: 4
Calories: 109kcal
Author: World of Vegan
Ingredients
3cupssweet potato
1cupcarrots
½red onion
1clovegarlic
1- inchpiece of gingerpeeled
6cupswater
½teaspoonsalt
½teaspoonpepper
¼cuproughly chopped fresh parsley
Chili flakesoptional, for garnish
Fresh thymeoptional, for garnish
Instructions
Cut the sweet potatoes and carrots into 1-inch chunks. (There is no need to remove the skin of the sweet potato.)
Roughly cut the onion and garlic. Slice the ginger into thin slices.
Add them all to your pot.
Now add 6 cups of water, salt, and pepper and bring to a boil.
When the soup starts boiling, lower the heat and let it simmer for 40 minutes until all the vegetables have softened.
Using an immersion blender, blend until smooth. If you don't have an immersion blender, you can pour the soup ingredients into a blender and blend until creamy that way!
Serve hot, garnished with parsley, and if desired, red pepper flakes and thyme.