This creamy vegan sweet potato soup with carrots, ginger and coconut milk is a delicious, healthy recipe that's quick and easy to make. Served with crusty roasted bread, this creamy soup makes the perfect appetizer for Christmas dinner or any other day!
*Note: Check out the recipe video + step-by-step pictures at the top of the post!
Peel and roughly chop sweet potatoes and carrots. Peel and dice onion. Peel and finely chop garlic and ginger.
Heat the coconut oil in a large saucepan and sauté the diced onion for about 2-3 minutes, stirring occasionally. Add garlic and ginger and sauté for a further minute. Then add sweet potatoes and carrots and fry briefly.
Now pour in the vegetable broth and bring everything to a boil. Cover and cook over medium heat until the veggies are tender, about 15-20 minutes.
Meanwhile, place the bread slices on a baking sheet lined with parchment paper and brush with a little olive oil. Bake in a preheated oven at 392 °F (200 °C) for about 10 minutes until golden brown and crispy. (The baking time varies depending on the type of bread and the thickness of the slices.)
Once the vegetables are tender, add the coconut milk, the juice of one orange, paprika powder and chili powder and blend the soup with an immersion stick blender or in a highspeed blender until creamy. Season with salt and pepper to taste.
Serve the sweet potato soup in bowls and garnish with a drizzle of coconut milk, peanuts, sesame seeds, pomegranate seeds and fresh parsley or other toppings of choice.
Serve with crispy oven bread and enjoy!
Instead of coconut milk, you can use another dairy-free cream, such as soy, almond or oat cooking cream. Alternatively, you can make homemade cashew cream by blending ½ cup (80 g) of soaked cashews (or cashew butter) + ⅔ cup (160 ml) of water until creamy.
More information about the recipe, including tips for storing and freezing are mentioned in the blog post above!