Vegan Sweet Potato Carrot Coconut Soup Recipe | Gluten Free Sweet Potato Carrot Soup

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Creamy Sweet Potato Carrot Soup | A warming vegan, gluten-free soup with an appealing golden color. This soup is so full of vitamin A, and it’s bursting with hearty ingredients which would give you a comfy feeling with awesome deliciousness.

Print full recipe here: http://www.mygingergarlickitchen.com/creamy-sweet-potato-carrot-soup-video-recipe

Serves: 4-6 servings

Ingredients:

Oil (Vegetable Or Coconut) – 1 Tbsp
Yellow Onion, Diced – 1 Large
Ginger, Diced – 1 Tbsp
Garlic, Diced – 1 Tbsp
Ground Cinnamon – 1 Tsp
Ground Pepper – 2 Tsp Or As Per Taste
Himalayan Sea Salt – 1/2 Tsp (Or As Per Taste)
Roasted Cumin Powder – 2 Tsp
Diced Peeled Carrots – 2 Large
Diced Peeled Sweet Potatoes – 2 Cup
A Bunch Of Coriander With Stems
Vegetable Stock, Plus More If Needed – 3 Cups
Coconut Milk – 1 1/2 Cup

For Serving:

Chili Flakes
Ground Black Pepper
Fresh Herbs For Garnish
Almonds, Cashews

Instructions:

1. In a large pot, heat the oil over medium-high heat.

2. Add the ginger, garlic, and onion and sauté for 3 to 5 minutes, until the onion is slightly browned.

3. Add carrots, sweet potatoes, coriander, cinnamon, ground pepper, roasted cumin powder and pink salt and sauté for 5-7 minutes.

4. Add the vegetable stock to the pot and stir well to combine.
Reduce the heat to medium-low.

5. Cover and simmer for 30 minutes, until the sweet potatoes and carrots are tender. (Vegetables should be very tender.)

5. Let them cool. Using a stick blender, or food processor, blend the soup directly in the pot until the soup is completely smooth.

7. Add coconut milk and stir well. Cook for 5-7 minutes.
Add some more vegetable stock if think the soup is too thick for your preference. (I like it thick and rich)

8. Ladle soup into serving bowls.

9. Drizzle with some coconut cream, sprinkle chili flakes, ground pepper evenly over top.

10. Garnish with arugula or coriander, if desired.

PS: You can also add a splash of lemon/lime juice.

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