Soup season has commenced and we are kicking it off with this Vegan Carrot Ginger Sweet Potato Soup recipe. Sauté, cook, and blend this soup all in our NEW 5.5 Qt Enameled Cast Iron White Pumpkin Dutch Oven.
Kaileigh of @Supermomeats on Instagram created this flavorful recipe using her Larder & Vine 5.5 Qt Pumpkin Dutch Oven. Try her other hard-to-resist recipes using the 3.6 Qt Braiser like her One Pot Orzo With Tomato, Corn, and Zucchini, Pumpkin and Mushroom Risotto, and Pesto Ricotta Pasta.
Discover more of Kaileigh's savory recipe ideas on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use the Larder & Vine Pumpkin Dutch Oven?
Elevate your Fall cooking & go-to recipes with our seasonal favorite, the 5.5 Qt Enameled Cast Iron Pumpkin Dutch Oven. Sealed with 3 layers of white enamel coating for a high-quality, sleek design to fit in any kitchen.
Make every recipe taste even better by simply swapping out your old pots and pans for any piece from our Enameled Cast Iron Cookware Collection. You'll see the difference in quality once you get your hands on your own set.
When taken care of properly, your Larder & Vine Dutch ovens can last for generations. Now you, your children, and grandchildren will all be able to enjoy sacred family recipes made in a family heirloom.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
5 minutes
25 minutes
4
One Pot Dinner
Recipe Ingredients
2 tablespoons olive oil
1 pound carrots (about 8 carrots), chopped
1 medium sweet potato, peeled and diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced (about 1 inch knob)
½ onion, diced
1 cup full-fat coconut milk
4 cups vegetable broth
½ teaspoon salt
2 teaspoons maple syrup (optional)
Recipe Directions
1. Heat the Dutch Oven or a large pot over medium heat and add olive oil, sweet potato, and carrots. Sauté for 10 minutes, stirring occasionally.
2. Next, add garlic, grated ginger, and onion and continue sautéeing for 2-3 minutes.
3. Add coconut milk, vegetable broth, salt, and maple syrup (if adding) and stir to combine. Cover, bring to a boil, and then turn down heat and let simmer for 10-15 minutes, or until carrots and sweet potato are soft when pierced with a fork.
4. Use an immersion blender to blend the soup until smooth. Or, if you don’t have an immersion blender, allow soup to cool and then carefully transfer it to a high-powered blender or food processor and blend until smooth.
** See notes below for any adjustments to the recipe.
Recipe Notes
Storage: Store recipe leftovers in an airtight container in the fridge for up to 4 or 5 days. If you plan to freeze the soup, allow it to cool completely before adding it to a freezer-safe container.
Reheating: You can reheat the soup on the stove or in the microwave. If you freeze the soup altogether, allow soup to thaw overnight in the fridge before reheating. If you froze it in individual portions, you can microwave it straight from the freezer.
Substitutions
Broth: You can substitute the vegetable broth for chicken broth.
Sweet Potato: You can use a regular potato, though the flavor profile will be not as sweet and the color won't be as rich. It will still taste delicious though!
Coconut Milk: A plant-based milk like plain, unsweetened almond milk should work here, just note that the flavor will be slightly different and the soup may not be as rich. Regular milk can work here, too.
Fresh Ginger: If you don't have fresh ginger on hand, you can replace it with ground ginger. Start with ½ teaspoon of ground ginger and add more to the recipe if needed.
