Carrot Ginger Soup with Sweet Potatoes

We love this Carrot Ginger Soup. It’s creamy smooth texture and bright flavour is especially welcome when the the weather turns cool. The natural sweetness of the carrots and sweet potatoes goes well with the slight spice of ginger and creamy coconut milk. This soup is naturally gluten free and vegan – just choose your soup stock accordingly.

Also Read: Thai Inspired Butternut Squash Soup, Red Lentil Soup, Indian Inspired Yellow Split Pea Soup

Why Add Sweet Potato to Carrot Soup & Substitutions

I like adding sweet potato to this soup for both the flavour and the little bit of starch it releases. It adds more body and a silky texture to carrot soup without the need for heavy cream.

BUT you can make it without the sweet potato, simply replace with equal amounts of carrots, butternut or kabocha squash. To replace the creamy body that comes from the sweet potatoes, consider adding a little extra coconut milk or a little butter or olive oil just before serving.

Why You’ll Love This Soup

• Versatile: Customize with orange, lemon, or spices to suit your taste. Or add a little Thai Red Curry like I do in the butternut squash soup recipe.
• Healthy: Packed with beta-carotene, fiber, and vitamin C.
• Simple Ingredients: Made with pantry staples and fresh produce.
• Great for Meal Prep: Freezes beautifully and reheats well.

Common Questions About Carrot Ginger Soup

1. Can I make this soup without roasting the vegetables?
Yes you can. I’ve made it several times without roasting the veggies and it’s still super delicious. Roasting adds a rich, caramelized depth to the soup, but to save time and energy, you can simmer the carrots and sweet potato directly in the broth after gently sautéing the aromatics. I like adding a little smoked paprika to make up for the roasted flavour.

2. Can I freeze this soup?
Absolutely! This soup freezes wonderfully. Let it cool completely, then transfer it to airtight containers or freezer bags in convenient portion sizes. For best flavour use within 3 months, although it will be safe for much longer as long as it stays frozen. Thaw in the fridge overnight and reheat on the stovetop.

3. How do I make it creamier?
The soup is naturally creamy when blended, but you can enhance the texture by adding coconut milk, cream, or even a dollop of Greek yogurt when serving.

4. How can I add more protein?
You can stir in cooked red lentils, top the soup with roasted chickpeas, or serve it with a side of crusty bread spread with hummus or cottage cheese.

5. What can I use instead of orange or lemon?
If you don’t have citrus on hand, use a splash of apple cider vinegar or other vinegar to add a tangy brightness.

6. Can I make this soup spicy?
Absolutely! Add more red pepper flakes, cayenne, or a dash of hot sauce for some heat. Or, consider using the spice combo from my Thai Inspired Butternut Squash soup.

7. What toppings go well with this soup?
Some delicious toppings include fresh herbs (cilantro or parsley), roasted pumpkin seeds, croutons, chili oil or a swirl of cream or yogurt, or a drizzle of olive oil.

8. Can I make this soup vegan or dairy-free?
This soup is naturally vegan as long as you use vegetable broth and coconut milk instead of dairy cream. Choose your toppings accordingly too.