Ginger Sweet Potato Soup
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!
Servings: 4
Calories: 109kcal
Ingredients
- 3 cups sweet potato
- 1 cup carrots
- ½ red onion
- 1 clove garlic
- 1- inch piece of ginger peeled
- 6 cups water
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup roughly chopped fresh parsley
- Chili flakes optional, for garnish
- Fresh thyme optional, 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.
Video
Notes
- Storing Tips: This soup will last about 4–5 days in the fridge when stored properly. Let it cool completely, then transfer it to an airtight container and refrigerate as soon as possible. To reheat, warm it gently on the stove over medium heat or in the microwave, stirring occasionally. If it thickens in the fridge, just add a splash of water or broth to bring back the creamy texture.
- Freezing: Freeze leftovers for up to 2–3 months in freezer-safe containers or bags. Leave a little space at the top since the soup will expand when frozen, and thaw it overnight in the fridge before reheating.
- Suggested Toppings: Roasted pumpkin seeds, roasted chickpeas, fresh chopped herbs, a swirl of coconut cream, and/or crunchy croutons.
Nutrition
Calories: 109kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 388mg | Potassium: 493mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19815IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg