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Carrot, Sweet Potato, + Ginger Soup

What Annie's Eating
No ratings yet
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner


  • 2 Tablespoons olive oil or coconut oil
  • 1 Yellow onion roughly chopped
  • 2 Cloves garlic roughly chopped
  • 3 Cups peeled + cubed sweet potato
  • 3 and 1/2 Cups cubed carrot
  • 3 Cups low-sodium broth or water I used chicken broth, veggie broth makes this vegetarian and vegan, and tastes great
  • Pinch of salt
  • 1 Teaspoon freshly grated or diced ginger
  • 1 Teaspoon ground turmeric
  • 1/2 Lime freshly juiced
  • 2 Teaspoons roughly chopped cilantro
  • Up to 1 Cup Unsweetened coconut milk
  • Toppings:
  • Freshly chopped cilantro
  • Freshly squeezed lime juice
  • Crushed red chili flakes
  • Optional: Toasted nuts such as almonds, for some texture


  • On medium heat, sweat the onion and garlic in olive or coconut oil in a stock pot or enameled dutch oven.
  • Add the cubed sweet potatoes and carrots to your pot with the broth and a pinch of salt, bring to a boil, and let simmer for about 25 minutes.
  • Once simmered, add the ginger, turmeric, lime juice, and cilantro to the pot, and blend everything in a blender or with an immersion blender until smooth, gradually adding up to 1 cup of coconut milk to desired consistency.
  • Serve! Top individual bowls with more chopped cilantro, freshly squeezed lime juice, and crushed red chili flakes.
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