Description
A delicious and creamy vegetable soup made with carrots, sweet potatoes, and coconut milk.
Ingredients
Scale
- 4 medium carrots, chopped (about 2 cups)
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 tbsp coconut oil
Instructions
- In a large pot over medium heat, sauté the onion in coconut oil until translucent (about 5 minutes).
- Add the minced garlic and stir for an additional minute.
- Add the chopped carrots and sweet potatoes to the pot, stirring for one minute to combine.
- Pour in the vegetable broth until the vegetables are submerged. Stir in the ground cumin and ginger.
- Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 20 minutes or until the vegetables are tender.
- Blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender.
- Return the blended soup to low heat and stir in the coconut milk until well combined. Serve warm with crusty bread.
Notes
- This soup is perfect for cold days and goes well with crusty bread.
- You can adjust the thickness of the soup by adding more or less broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg