Carrot and Sweet Potato Soup With Ginger and Coriander

Carrot and sweet potato soup with ginger and coriander.

I hereby declare soup season open in our kitchen. Happy happy times! The last warm days of summer are coming to an end, giving way to more chilly days and a new bunch of fresh seasonal produce. Beets, broccoli, fennel, leeks, pommies, quince, rhubarb, spinach, turnips and many many more.

And what’s not to love about soup? ( like Vegan Laksa Soup ). The greatest form of comfort food, soups are a celebration of the freshest produce available in season. They can be therapeutic, warming, wild and experimental, sweet or tangy, luscious, indulgent, immunity boosting, spoiling, and whatnot. Best thing about them? They come in all colors & textures possible. From smooth and creamy, to thick and hearty, perfect for every mood and occasion.

Nutritional Benefits of Key Ingredients

Incorporating these ingredients not only enhances the soup's flavor but also contributes to a nutritious and healthful meal.

  • Carrots: Carrots are high in beta-carotene, which the body converts to vitamin A, essential for good vision, skin health, and a strong immune system.
  • Sweet Potatoes: Sweet potatoes provide vitamins A and C, fiber, and antioxidants. They support digestion and help maintain healthy skin.
  • Ginger: Ginger is known for its anti-inflammatory and digestive benefits. It can help reduce nausea and boost the immune system.
  • Coriander: Coriander is full of antioxidants, which can help combat oxidative stress and promote heart health. It also aids in digestion.

This carrot ginger soup with sweet potato is not only delicious but also offers numerous health benefits from its vibrant ingredients. You can enhance this dish with herbs for carrot and sweet potato soup, adding freshness and depth to the flavors.

Carrot And Sweet Potato Soup With Ginger And Coriander

  • Author: Chris
  • Prep time: 8 mins
  • Cook time: 30 mins
  • Total time: 38 mins
  • Serves: 4-6

Ingredients

Ingredients

  • 1-2 TBSP olive oil
  • 1 medium onion, chopped
  • 2 TBSP finely minced fresh ginger root
  • 3 big carrots, peeled and cubed
  • 1 big sweet potato, peeled and cubed
  • 3 cups stock (plus more water if needed)
  • 1 TBSP ground coriander
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Chili flakes, to taste
  • 2 garlic cloves, finely grated
  • Serve with cold pressed extra virgin olive oil, freshly ground black pepper and some fresh coriander

Instructions

  1. In a big stockpot, add olive oil and onions and cook on medium to high heat until translucent.
  2. Add ginger and cook for 30 seconds.
  3. Add carrots and sweet potato and cook for 1-2 minutes, stirring.
  4. Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower the heat, add coriander, season with salt, pepper, and chili flakes (if using), and simmer until carrots and potato are tender.
  5. Turn off the heat and allow the soup to partially cool, then add it to the blender and puree it.
  6. Return to the pot, add grated garlic, and stir.
  7. Warm it up again before serving.

Enjoy!

Instructions

Notes

  • When reheating, you may need to add a splash of water or stock to reach your desired consistency, as the soup may thicken when stored.
  • Adjust the chili flakes according to your taste preference. For a milder soup, omit them or reduce the amount.
  • Use fresh herbs for carrot and coriander soup with sweet potato to enhance flavor and nutrition.

Nutrition Facts (per serving)

  • Calories: 180
  • Sugar: 10g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

What to Serve With Carrot and Sweet Potato Soup

  • Crusty Bread: Sourdough or whole grain rolls for dipping.
  • Salads: Mixed green salad with vinaigrette or apple and walnut salad.
  • Sandwiches: Grilled cheese or veggie and hummus wrap.
  • Savory Snacks: Roasted chickpeas or stuffed peppers.
  • Cheese Board: A selection of cheeses, crackers, nuts, and dried fruits.
  • Herbed Couscous or Quinoa: Fluffy couscous or quinoa with fresh herbs and lemon.

These pairings enhance the flavors of the soup and create a satisfying meal!

#SoupSeason #CarrotAndSweetPotatoSoup #HealthyRecipes #ComfortFood #SeasonalEating #GingerAndCoriander

Looking for more wholesome, seasonal recipes like this carrot ginger soup with sweet potato? Head over to Tales Of A Kitchen for a variety of dishes that celebrate fresh ingredients and simple, nourishing meals that are perfect for every season.

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Carrot and Sweet Potato Soup With Ginger and Coriander

Carrot and Sweet Potato Soup With Ginger and Coriander

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  • Author: TalesOfaKitchen
  • Prep Time: 8 minutes
  • Cook Time: 30 minutes
  • Total Time: 38 minutes
  • Yield: 4-6 servings 1x
  • Category: Salads, Soups and mains

Description

Warm up with this flavorful carrot and sweet potato soup with ginger and coriander at Tales Of A Kitchen. This easy, healthy recipe is perfect for cozy nights!


Ingredients

Scale
  • 12 TBSP olive oil
  • 1 medium onion, chopped
  • 2 TBSP finely minced fresh ginger root
  • 3 big carrots, peeled and cubed
  • 1 big sweet potato, peeled and cubed
  • 3 cups stock (plus more water if needed)
  • 1 TBSP ground coriander
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Chili flakes, to taste
  • 2 garlic cloves, finely grated
  • Serve with cold pressed extra virgin olive oil, freshly ground black pepper and some fresh coriander

Instructions

  1. In a big stockpot, add olive oil and onions and cook on medium to high heat until translucent.
  2. Add ginger and cook for 30 seconds.
  3. Add carrots and sweet potato and cook for 1-2 minutes, stirring.
  4. Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower the heat, add coriander, season with salt, pepper, and chili flakes (if using), and simmer until carrots and potato are tender.
  5. Turn off the heat and allow the soup to partially cool, then add it to the blender and puree it.
  6. Return to the pot, add grated garlic, and stir.
  7. Warm it up again before serving.

Notes

  • When reheating, you may need to add a splash of water or stock to reach your desired consistency, as the soup may thicken when stored.
  • Adjust the chili flakes according to your taste preference. For a milder soup, omit them or reduce the amount.
  • Use fresh herbs for carrot and coriander soup with sweet potato to enhance flavor and nutrition.

Nutrition

  • Calories: 180
  • Sugar: 10g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

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