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Home » Gluten-Free » Vegan Carrot Ginger Sweet Potato Soup

Vegan Carrot Ginger Sweet Potato Soup

By Stacey Homemaker on July 10, 2020, Updated September 27, 2020 28 Comments

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Fresh carrots, ginger, sweet potatoes, and coconut milk come together to create a rich and creamy soup that's bursting with flavor! This vegan carrot ginger soup is so vibrant that it looks like liquid gold! 

A wooden spoon dipping into a bowl of vegan carrot ginger soup next to another bowl of soup and a plaid napkin on a dark background.

My husband calls this vegan carrot ginger soup "liquid gold soup" because it's the most beautiful and vibrant golden orange color! It really looks (and tastes) like pure sunshine in your bowl. It's bright, fresh, and so flavorful! This creamy carrot sweet potato soup is so easy to make, it requires less than 10 ingredients, and it's ready in less than one hour!

Related Post: 21 Vegan Sweet Potato Recipes You Should Make for Dinner!

Step by Step Instructions 

(Please see the recipe card for exact ingredient amounts)

In a dutch oven, saute the diced red onion until it's soft and translucent. Add the grated ginger, minced garlic, and dried seasonings to the pot and let it cook for a few minutes until fragrant. Next, add the chopped sweet potatoes, carrots, and vegetable broth to the pot (Photos 1 & 2). Bring it to a low simmer and then reduce the heat and let it cook until all the vegetables are soft (Photo 3). 

A photo collage showing how to make carrot ginger soup in a few easy steps.

Transfer the vegetable mixture to a high-powered blender (Photo 4) and blend on high until it's thick and creamy. Pour the soup back into the pot and stir in the coconut milk (Photos 5 & 6). Taste and add any more salt to taste. Garnish the carrot ginger coconut soup with a drizzle of cashew cream, vegan sour cream, fresh thyme, or a sprinkle of cayenne pepper. 

Two bowls of soup next to a plaid napkin, wooden spoons, and a few carrots on a dark background.

Serving Suggestions 

Toasted slices of bread are a must to dunk into this creamy carrot ginger soup. If you'd like to make your own homemade bread, you should try my favorite easy no-knead bread recipe. It's delicious! You could also serve:

  • Roasted Maple Dijon Brussel Sprouts
  • Baked Potatoes
  • Avocado Arugula Cherry Tomato Salad
  • Roasted Beetroot and Feta Salad
  • Lemon Tahini Courgette Salad
  • Vegan Scalloped Potatoes Florentine

How long Does it Last in the Refrigerator?

If the soup is stored properly in an airtight container in the fridge, it will stay fresh for 4-5 days.

Can I Freeze It?

Store the soup in a freezer-safe container and put it in the freezer for 4-6 months. 

How to Reheat it

From the Freezer: Take the soup out of the freezer and put it in the fridge to defrost for 24 hours before reheating it. 

From the Fridge: Transfer the soup to a bowl and warm it up in the microwave or you can reheat it in a pot on the stovetop. If the soup is too thick, you can add a little bit of water or vegetable broth to help loosen it up.

Recipe Variations

This vegan carrot ginger sweet potato soup is extremely delicious just like this, but you can switch it up in the following ways: 

  • Make it Spicy: Give this vegan carrot soup a spicy kick by adding ¼ tsp of cayenne pepper. Cayenne pepper pairs perfectly with the natural sweetness of the carrots and sweet potatoes. 
  • Add Extra Plant-Based Protein: Add ½ cup of dried red lentils and 1 extra cup of vegetable broth or water to the soup, so the lentils can cook in the soup with the rest of the vegetables. 
  • Leave it Chunky: Skip blending the vegan carrot ginger soup and leave it chunky for a tasty twist on this creamy soup. 
  • Add Pasta: You can use the leftover carrot ginger soup as a pasta sauce for your favorite noodles! The sauce is so creamy, it's absolutely delicious with pasta! I also like to add a few handfuls of spinach for a pop of color in the sauce.  

A bowl filled with soup and a wooden spoon next to a plaid napkin.

Substitutions & FAQ 

  • Carrot Substitutions: You can use butternut squash, canned pumpkin puree, or parsnips instead of carrots. 
  • Sweet Potato Substitute: Peeled russet potatoes can be used instead of sweet potatoes to get a similar soup consistency.
  • Canned Coconut Milk Substitute: To make this soup without coconut milk, you can substitute unsweetened almond milk or unsweetened cashew milk. 
  • Can I Use Roasted Vegetables? I cooked the carrots and sweet potatoes in the soup so I had one less tray to clean, but you could definitely roast the vegetables and sweet potatoes if you prefer. Roasting brings out the natural sweetness in vegetables so this would be a delicious way to make this vegan carrot ginger soup. 
  • Can I Use Dried Thyme or Ginger? If you don't have fresh thyme on hand, you can substitute ½ tsp of dried thyme. Dried ginger can be used, but fresh ginger adds so much more flavor to the soup.
  • Can I Make it in the Slow Cooker? Yes, you can! Put all of the soup ingredients except for the coconut milk into a large slow cooker and set it to cook on high for 3-4 hours. Transfer the soup to a blender and blend it until smooth and creamy and then pour it back into the slow cooker. Stir in the coconut milk right before serving. 

Success Tips

  • Peel the sweet potatoes before adding them to the soup so it will have the creamiest consistency.
  • You can use fresh or frozen vegetables for this vegan carrot soup recipe, look for the best price and what's in season. (Frozen veggies are just as good as fresh and they're usually cheaper!) You could even use baby carrots if that's what you have on hand. 
  • Use a high-powered blender (I use this Vitamix blender) to get the creamiest texture. You could also use an immersion blender to blend the soup, but it will take you a little bit longer to blend and the texture might be a little chunkier. Just don't use a food processor because it won't make the soup very smooth. 
  • Store the leftover soup in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal. 

More Vegan Soup Recipes You Should Try! 

Creamy Lentil Chickpea Soup

Roasted Red Pepper Tomato Basil Soup

Vegan Broccoli Cheese Soup 

Easy Stuffed Pepper Quinoa Soup

My husband nicknamed this vegan ginger carrot sweet potato soup "liquid gold!" It's so flavorful and rich but only requires 7 ingredients!

Vegan Carrot Ginger Sweet Potato Soup

Fresh carrots, ginger, sweet potatoes and coconut milk come together to create a rich and creamy soup that's bursting with flavor! This vegan carrot ginger soup is so vibrant that it looks like liquid gold! 
4.66 from 20 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 181kcal
Author: Stacey Eckert

Equipment

  • 6-Quart Dutch Oven or Large Soup Pot
  • Blender

Ingredients

  • 3-4 tbsp low-sodium vegetable broth (to saute)
  • 1 medium red onion diced
  • 1 ½ inch knob ginger peeled and grated
  • 4 garlic cloves minced
  • 1 ½ tsp fresh thyme (or ½ tsp dried)
  • ¼ tsp ground cinnamon
  • ½ tsp himalayan pink sea salt
  • ¼ tsp black pepper
  • 5 cups carrots chopped (about 10 medium carrots)
  • 1 medium sweet potato peeled and diced (about 2 cups)
  • 4 cups low-sodium vegetable broth
  • 14 oz can unsweetened coconut milk

Instructions

  • In a 6-quart dutch oven over medium heat, saute the diced red onion in 3-4 tbsp of low-sodium vegetable broth until it’s translucent. Season the onions with a pinch of salt.
  • Add the grated ginger, minced garlic, 1 ½ tsp fresh thyme, ¼ tsp cinnamon, ½ tsp salt, and ¼ tsp black pepper to the pot, stir to combine, and let it cook for a few minutes until fragrant. 
  • Next, add the chopped sweet potatoes, carrots, and vegetable broth to the pot. Bring the soup to a low simmer and then quickly reduce the heat to medium-low. Cover the soup and let it cook for 30 minutes or until all the vegetables are soft. 
  • Transfer the vegetable mixture to a high-powered blender and blend the soup on high until it's thick and creamy. Pour the blended soup back into the pot and stir in the coconut milk.
  • Let the soup cook a few more minutes until it's hot. Taste the soup and add more salt and pepper if it needs it. Garnish the soup with a drizzle of cashew cream, a sprig of fresh thyme, or a sprinkle of cayenne pepper. 

Notes

  • Peel the sweet potatoes before adding them to the soup so it will have the creamiest consistency.
  • You can use fresh or frozen vegetables for this recipe, look for the best price and what's in season. (Frozen veggies are just as good as fresh and they're usually cheaper!) You could even use baby carrots if that's what you have on hand. 
  • Use a high-powered blender (I use this Vitamix blender) to get the creamiest texture. You could also use an immersion blender to blend the soup, but it will take you a little bit longer to blend and the texture might be a little chunkier. Just don't use a food processor because it won't make the soup very smooth. 
  • Store the leftover soup in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal. 

Nutrition

Serving: 1cup | Calories: 181kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Sodium: 249mg | Potassium: 513mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17402IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally posted on 9/19/17, but I updated it with better recipe instructions on 7/10/20. 

« Low-Carb Shiitake Mushroom Fried Rice
Vegan Sweet Potato Black Bean Enchiladas »

Reader Interactions

Comments

  1. Julie

    December 16, 2022 at 12:25 pm

    Would it make a taste difference to use yellow sweet onion instead of red onion?

    Reply
    • Stacey Homemaker

      January 09, 2023 at 9:45 am

      No, it doesn't matter.

      Reply
  2. Lynda H.

    November 07, 2020 at 3:59 pm

    I absolutely hate coconut milk. Would it ruin the recipe to swap that out for plain almond milk or oat milk? This recipe is on my Thanksgiving menu this year! Can't wait to try it.

    Reply
    • Stacey Homemaker

      November 07, 2020 at 10:02 pm

      Hi Lynda! No problem, you can use almond milk or oat milk instead of coconut milk as long as it's unsweetened and not vanilla flavored. I hope you enjoy it!

      Reply
      • Stephanie

        January 23, 2021 at 9:28 am

        I know this would make the recipe not vegan, but would heavy cream work as a substitute as well?

      • Stacey Homemaker

        January 23, 2021 at 12:59 pm

        Sure, heavy cream can be used as a substitute.

  3. Caitlyn Miller

    October 22, 2020 at 3:15 pm

    Can I use a stock pot to cook this recipe? I do not have a dutch oven or a crock pot yet 🙁

    Reply
    • Stacey Homemaker

      October 22, 2020 at 8:54 pm

      Sure! A stock pot will work just fine. Enjoy!

      Reply
      • Caitlyn

        October 28, 2020 at 2:58 pm

        Thank you! I will be making it this weekend cant wait! Love any recipe I have made of yours so far!

      • Stacey Homemaker

        October 29, 2020 at 11:47 am

        Thank you, Caitlyn! I hope you enjoy it =)

      • Caitlyn

        November 02, 2020 at 11:43 am

        5 stars
        OMG this soup was AMAZING!! So creamy and so delicious! next time i will use more veggie broth while sauteeing the onions and garlic. I also added nutmeg to make it more fall-y

      • Stacey Homemaker

        November 05, 2020 at 9:07 am

        Thank you! I'm so happy you liked it <3

    • Samantha

      February 02, 2021 at 10:49 pm

      4 stars
      Was easy to put together and tasted good. I had to use 3/4 dried diced onions that i reconstituted in the broth. Used 1 can pumpkin instead of the carrots, as suggested. I did have 1 small carrot so i threw that in. My sweet potato was large and was the white variety.
      I doubled the ginger but still it was more of a background flavor.
      I served it with chili oil and cayenne pepper

      Reply
  4. Myriam

    October 11, 2020 at 11:36 am

    5 stars
    Best soup ever!

    Reply
    • Stacey Homemaker

      October 11, 2020 at 4:49 pm

      Thank you, Myriam!

      Reply
  5. Jackie

    October 11, 2020 at 9:20 am

    This is was so good. My whole family loved it. My dad asked me to make it again. We felt nurtured by the ingredients. Definitely add the cayenne!

    Reply
    • Stacey Homemaker

      October 11, 2020 at 4:49 pm

      Thank you, Jackie! I'm so glad your family enjoyed the soup!

      Reply
  6. Christy Eckert

    July 14, 2020 at 1:45 pm

    This looks absolutely scrumptious and very easy to make! Looking forward to making another one of your winning recipes!

    Reply
  7. Magdalen

    October 30, 2019 at 4:28 pm

    Just making this soup. Love all the ingredients. Can’t wait for it to be ready. However I must comment- it takes much more than five minutes to prep.

    Reply
    • Stacey Homemaker

      November 01, 2019 at 8:51 pm

      Thank you for the feedback, Magdalen! I hope you enjoyed the soup =)

      Reply
  8. Geny

    May 06, 2018 at 1:30 pm

    Will the ginger be soft enough to blend with the rest of the ingredients or do you remove it before blending?

    Reply
    • Stacey Homemaker

      May 06, 2018 at 2:37 pm

      Hello! I blend it all together.

      Reply
  9. Leedra

    January 26, 2018 at 1:47 pm

    Will be making this this weekend. Can I substitute chicken or beef broth for the vegetable broth?

    Reply
    • Stacey Homemaker

      January 26, 2018 at 8:50 pm

      Hi leedra! I would stick to the vegetable broth if possible, the chicken broth might be too strong a flavor. The beef broth would definitely be too intense a flavor and the color would change the look of the soup. Also, if you use chicken or beef broth the soup won't be vegan anymore.

      Reply
  10. Sandy Dumala

    September 27, 2017 at 10:00 am

    5 stars
    This sounds like a WONDERFUL recipe. Sounds like another winner that I MUST make Stacey. Such a creative mind you have.

    Reply
    • Stacey Homemaker

      October 17, 2017 at 8:25 pm

      Thank you!

      Reply
  11. Alice

    September 22, 2017 at 5:14 pm

    Hi there, looking foreward to trying this soup out. As a college student, simple and hearty recipes are best. I'm wondering if this soup is freezable because I do not have much experience with soup yet and do not know of the rules of freezing it. Appreciate any advice I can get. Thank you

    Reply
    • Stacey Homemaker

      September 23, 2017 at 12:56 pm

      Hello! Yes, you can definitely freeze this soup! Enjoy!

      Reply

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