Ginger Sweet Potato Soup (vegan, gluten free and soy free with oil free option)
This site contains affiliate links to products. I may receive a commission for purchases made through these links at no extra cost to you. However, I only recommend products that I love and use myself. All recommended products are vegan and gluten free.
I’ll never get tired of soup, especially during winter. This soup is easy to make and the addition of ginger makes it especially warming on cold days.
Ginger and Sweet potatoes are nutritional powerhouses. They are both full of powerful anti-inflammatory compounds. Sweet Potatoes are an excellent source of Vitamins A and C (which is good news for your immune system, especially during cold winter months). This soup is a go-to meal when I’m feeling under the weather. It’s warming, quick to make and easy to digest. Feel free to increase the ginger and cayenne pepper if you find yourself needing a little extra heat.
Let me know if you try this recipe! I would love to hear how it turned out for you.
Ginger Sweet Potato Soup (Vegan, Gluten Free and Soy Free with Oil Free Option)
Ingredients
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1.5 tsp olive oil (sub water or broth for oil free option)
- 1/2 tsp coriander ground
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper or to taste
- 1.5" piece fresh ginger peeled and cut into 3 chunks
- 2 large sweet potatoes, chopped into 1/2" cubes (approx 2 3/4 cups)
- 2 cups vegetable broth
- salt to taste, see note
- freshly ground black pepper to taste
- 7 ounces coconut milk (1/2 of a can)
Instructions
- In a stock pan, saute the garlic and onion in the olive oil over med-high heat for 3-5 minutes until onions are soft. If you wish to avoid oil you can saute the onion and garlic in water or vegetable broth (using the same measurement as recommended for the oil option).
- Add the coriander, curry powder, turmeric and cayenne. Stir to coat the onion mixture while being careful not to burn the spices.
- Add the vegetable broth, sweet potatoes and ginger pieces and boil until the sweet potatoes are soft and easily pierced with a fork (about 20 minutes).
- Transfer everything to a blender and blend until smooth. Return the mixture to the pan and stir in the coconut milk along with salt and pepper to taste.