Sweet Potato Carrot Ginger Soup

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Prep Time: 10 Minutes

Cooking Time: 30-35 Minutes

Total Time: 40-45 Minutes

Servings: 5 Servings


  • 2 teaspoons coconut oil

  • 1/2 cup chopped onions

  • 3 cups (1/2-inch) cubed peeled sweet potato

  • 1 1/2 cups (1/4-inch) sliced peeled carrots

  • 1 tablespoon freshly grated ginger

  • 2 teaspoons curry powder

  • 3 cups low-sodium chicken broth (or vegetable broth)

  • 1/2 teaspoon sea salt


  • Peel and chop the onions, carrots, and sweet potatoes

  • Grate the ginger or dice into small pieces

  • Heat coconut oil in a large saucepan over medium-high heat

  • Reduce to medium heat and add onions. Sauté 3-4 minutes or until tender

  • Add sweet potato, carrots, ginger, and curry and cook for 5 minutes

  • Add in broth and bring to a boil

  • Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in sea salt

  • Use an immersion blender in pot and blend evenly until soup is a creamy consistency

  • Garnish with topping/s of your choice 


  • If you don't have an immersion blender, pour half of the soup in a food processor; pulse until smooth and repeat procedure with remaining batch

  • Use toppings of your choice such as sunflower seeds, pumpkin seeds, chia seeds, parsley, or dill