This creamy and spicy vegan ginger sweet potato soup with coconut milk, fennel and carrots is a sweet and savory silky-smooth soup perfect for chilly nights. It’s warming and nourishing, a meal that makes you feel good inside and out!
When I’m craving soup, it’s usually a smooth pureed vegetable-based soup like my Vegan Corn Chowder and Garlic Cauliflower Chowder. But I was feeling something a little different this time around and wanted to go with something that was spicy, silky smooth, and used sweet potato. And I landed on this: a vegan sweet potato soup that’s full of so much flavor! From fresh ginger, garlic, coconut, and a blend of mixed vegetables, it makes a warming winter dinner or lunch that’s also easy to meal prep!
What Makes This Sweet Potato Ginger Soup the Perfect Winter Meal
This is the kind of soup that you’ll crave when you’re under the weather! It’s just so warm and cozy.
- Bold, warm flavors. Fresh ginger and garlic add a gentle heat that balances the sweetness of the vegetables.
- Naturally vegan. Coconut milk creates a luxurious texture without any dairy.
- Easy one-pot meal. Everything simmers together in a big pot, easy peasy!
- Great for meal prep. This is one of those magical soup recipes where the flavors deepen and develop after a day or two in the fridge, so leftovers never disappoint.
What You’ll Need
The ingredient list for this ginger sweet potato soup leans heavily on fresh produce, which is why it’s so delicious! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You could also use coconut oil if you prefer.
- Onion – Use a white or yellow onion. Red onion will turn the soup an odd color.
- Fennel – This adds a bitter, earthy undertone to the soup that I love.
- Sweet potato – Peel the potatoes first for the smoothest texture.
- Carrots – These add extra sweetness. You can also peel them to remove any potential dirt.
- Garlic – I strongly recommend using fresh garlic for this recipe.
- Ginger – You’ll need about two inches of fresh ginger for that spicy flavor.
- Vegetable broth – Use low-sodium store-bought broth or make your own.
- Coconut milk – I like light coconut milk, but full-fat will give you an even creamier texture.
- Salt and black pepper – I like to use freshly ground black pepper for more warm flavor.
How to Make Ginger Sweet Potato Soup
Let’s get started! Here’s a step-by-step look at what you’ll need to do.
Soften the veggies and aromatics. Saute the veggies in olive oil until the onions start to soften. Add in the ginger, garlic, and some salt and pepper.
Simmer. Add in the broth and coconut milk. Then bring the mixture to a boil and let it simmer for at least 20 minutes until the vegetables have softened.
Puree and finish. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Pour the soup into bowls, top with your favorite soup toppings and dig in!
Serving Suggestions for Ginger Sweet Potato Soup
This ginger sweet potato soup is sweet, savory and spicy. It’s delicious all on its own, but you can also add your favorite toppings to add crunch, color and extra flavor. Here’s what I love on top of a bowl of sweet potato ginger soup:
- Toasted pumpkin seeds
- A swirl of coconut cream or dairy-free yogurt
- Fresh parsley or cilantro
- Chives or sliced scallions
- Croutons (or chickpea croutons for added protein)
Storing Leftovers
- Refrigerator: Store any leftover ginger sweet potato soup in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze soup for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- To reheat: You can reheat this soup over medium-low heat on the stove to serve, or heat individual bowls in the microwave.
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Heat the olive oil in a large dutch oven or saucepan. Add the onion, fennel, potato, and carrots. Saute for 3 – 5 minutes until the veggies start to soften. Add the garlic, ginger, salt, and pepper, and saute for a few more minutes.
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Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
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Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
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Serve immediately with a dollop of yogurt, some chives (or green onions) and enjoy!
Serving: 1.5cups | Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 769mg | Potassium: 564mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16530IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg