Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon (optional)
Vegetables and Liquids
- 2 large sweet potatoes, peeled and diced
- 4 large carrots, peeled and sliced
- 4 cups vegetable broth
- Salt and black pepper, to taste
- ½ cup coconut milk or heavy cream (optional, for creaminess)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in minced garlic, ground ginger, cumin, and cinnamon. Cook for about 30 seconds until the mixture is fragrant, being careful not to burn the garlic.
- Add Vegetables and Broth: Add diced sweet potatoes, sliced carrots, and pour in the vegetable broth. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–25 minutes until the sweet potatoes and carrots are tender and easily pierced with a fork.
- Blend Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add Creaminess and Season: Stir in coconut milk or heavy cream if using, to add extra richness. Season with salt and black pepper according to your taste preferences.
- Serve: Ladle the warm soup into bowls and serve immediately, optionally garnishing with fresh herbs, pumpkin seeds, or a swirl of cream for presentation.
Notes
- Roasting the sweet potatoes and carrots before adding to the soup enhances the flavor with a deeper, caramelized note.
- You can adjust the soup’s thickness by adding more or less vegetable broth based on your preference.
- Garnish the soup with fresh herbs like parsley or cilantro, toasted pumpkin seeds, or a drizzle of cream or coconut milk for an appealing finish.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
