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Creamy, Gingery Carrot & Sweet Potato Soup (vegan)
4.89 from 17 votes
Servings: 4
Author: Lisa Lin

Vegan Carrot and Sweet Potato Soup

Prep Time10 mins
Cook Time25 mins


  • 2 tablespoons olive oil
  • 1/2 large yellow onion, diced
  • 2 cloves garlic, sliced
  • 1 to 1 1/2- inch piece of ginger, minced
  • 1 pound sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 3/4 pound carrots, sliced
  • 3 cups vegetable broth
  • 1 teaspoon ground coriander, optional
  • 1 cup chopped cauliflower florets, see note 1
  • salt, to taste
  • 1/8 teaspoon cayenne pepper, optional


  • Heat a large heavy-bottomed pot with the olive oil over medium heat. Add the onions and let them cook for about 5 minutes, stirring frequently. Next, add the garlic and ginger and sauté for another minute.
  • Add the sweet potatoes, carrots, broth, and coriander (if using), cover the pot and bring everything to a boil. Reduce the heat to medium-low and simmer the soup for another 5 to 7 minutes, until the sweet potatoes are fork tender.
  • Turn off the heat, remove the lid and add the chopped cauliflower florets to the pot. Let the soup sit for about 10 minutes.
  • Transfer everything to a high-speed blender and blend until smooth. You may need to do this in batches.
  • Return the soup to the pot. Season with salt to taste (I added about 1 teaspoon of kosher salt). Add 1/8 teaspoon of cayenne pepper if you want a hint of spice. I like eating the soup at about this temperature. If you want it hotter, warm the soup at medium heat for a few minutes.
  • Serve the soup in bowls and top with coconut milk, sliced scallions, and red pepper flakes, if you desire.


  1. You want the cauliflower to be chopped finely (roughly 1/4-inch chunks).
  2. I added cauliflower to the soup because I wanted more vegetables in it. You can leave it out and it won't affect the flavor of the soup.


Serving: 1serving | Calories: 213kcal | Carbohydrates: 35.6g | Protein: 3.6g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 635mg | Fiber: 7g | Sugar: 10.2g
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