Ginger Carrot Sweet Potato Soup

ginger carrot sweet potato soup

Happy New Year, my lovers and enemies. We’re three weeks into 2018 and in my professional opinion the year is off to a Pretty Good Start. The big, exciting news in my life is that Ben and I got a new puppy two weeks ago. Her name is Cleo and she’s a six month old Labrador Retriever mix. Also, I made this dope ginger carrot sweet potato soup three times in three weeks, so things are obviously going swimmingly.

I am already the dog mom I always hoped to be/always dreaded I’d become. 85% of my conversations with Ben are about whether she’s pooped, eaten, or peed in the last two hours, or whether we think she’ll sleep through the night. We left the dog park today after some bigger dogs were biting her neck a little too much. AM I A HELICOPTER PARENT? Maybe. Cleo has chewed through not one, but TWO computer chargers this week and she puked all over the backseat of my car yesterday. She’s really fucking cute, though, and she’s my best friend in the world.

If you’ve made it three weeks into January and are still keeping your New Year’s resolutions, I applaud you. I only ever make joke resolutions because I believe I should only attempt self-betterment when I feel ready for it, not just because it’s the start of the Gregorian calendar year. But if you make them, that’s cool too! Writing down resolutions can be a useful way to reboot and feel renewed and refreshed. If you’re testing out veganism or just trying to eat a bit healthier this month/year, this ginger carrot sweet potato soup will be your best friend. It is healthy AF, free of gluten, probably Paleo (I don’t really know what that means), and very tasty. It’s good topped with homemade croutons and cilantro. For another variation, I recommend adding a little curry powder and a splash of coconut milk!

Ginger Carrot Sweet Potato Soup

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • about 3 cups carrots, cut into 1” pieces (about 5 large carrots)
  • about 3 cups sweet potatoes, cut into 1” pieces (about 2 large sweet potatoes)
  • 4 cups vegetable stock OR water + bouillon
  • juice of 2 lemons
  • 1 tablespoon peeled & grated fresh ginger
  • salt and pepper to taste
  • a few slices of your favorite bread, cubed and toasted (optional)

In a large pot or dutch oven, sauté the onion and garlic in coconut oil until soft, 5-7 minutes. Add the other ingredients and cover. Cook over medium heat until the carrots and sweet potatoes are very soft, about 20 minutes. Blend the soup in batches and season with salt, pepper, and lemon juice to taste.

ginger carrot sweet potato soup
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