Can I freeze creamy, ginger-y carrot, and sweet potato soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is creamy, ginger-y carrot, and sweet potato soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does creamy, ginger-y carrot, and sweet potato soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Creamy, Ginger-y Carrot, and Sweet Potato Soup
[Vegan]

SH By: Sara Hohn

Author Bio

Straightforward recipes that help busy people easily incorporate plant-based foods into their lifestyle. Through her website,... Read More

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Creamy, Ginger-y Carrot and Sweet Potato Soup [Vegan]

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Carrots are like the backup singers for so many soups, stir fries, and vegetable platters, but they rarely see their place in the spotlight. That's where this soup comes it. It's packed with carrots and plenty of spicy ginger. The addition of sweet potato helps thicken the soup and coconut... Read More

Ingredients You Need for Creamy, Ginger-y Carrot, and Sweet Potato Soup [Vegan]

2 tablespoons coconut oil
1 medium yellow onion, diced
6 carrots, diced (about 3 cups)
3 garlic cloves, minced
2 teaspoons fresh ginger, peeled and minced
1 tablespoon paprika
2 teaspoons cinnamon
1 sweet potato (about 2 1/2 cups diced)
2 cups vegetable broth
1 teaspoon salt
1 14-ounce can unsweetened light coconut milk
2 tablespoons lime juice
Freshly ground pepper, to taste

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How to Prepare Creamy, Ginger-y Carrot, and Sweet Potato Soup [Vegan]

In a saucepan, heat coconut oil. Stir in onion and cook about 1 minute. Add carrots, garlic, and ginger and stir another minute. Stir in paprika, cinnamon, and sweet potato. Add vegetable broth. Cover, lower heat and cook about 15 minutes until vegetables are soft.
Remove lid and stir in salt and coconut milk. Transfer soup to a blender (or user an immersion blender) and mix until very smooth. Return to pot (if using a separate blender) and stir in lime juice. Return soup to a simmer. Serve hot with freshly ground pepper.