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!
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.
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 blenderto 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.