Carrot Ginger Sweet Potato Soup

If you browse my food blog you’ll notice I do not have any soup recipes on here. That’s simply because I am not a soup person. How we eat in our adult life, is typically a reflection of how we were raised, what we were exposed to as children, and how our parents ate.

I have a big appetite and I love pretty much all foods. But, when it comes to soup, our parents would feed us soups and stews, often. I really did like eating this as a kid. However, whatever was served we had to eat or else we didn’t eat at all. So needless to say, as an adult, I stay away from soups. HOWEVER.

One of my best friends, founder of Maikana Foods, and the best chef I know, introduced me to her Butternut Squash Ginger soup and I fell in LOVE. So this recipe is 100% inspired by her. Thank you, Jamieson for reintroducing me to food that I thought this whole-adult time that I didn’t like but actually, I love. I encourage everyone to try all types of foods. If you don’t like it, you don’t have to eat it. You just really never know what you’ll like unless you give it a try!

Clients of mine are always asking me for recipes for soups. So I know this is a popular thing to make! This was my first shot at making this soup and I have to say — I nailed it. If you like carrots, ginger, and sweet potatoes, you’ll love this soup!


  • 2 Large Sweet Potatoes, cut into cubes
  • 5 Carrots (medium-large), diced into chunks
  • 1 Medium-Large Yellow Onion, diced
  • 3 Garlic Cloves
  • 1 Fresh Ginger (size: about the size of your thumb), cut into cubes.
  • 4 Cups Water
  • 3 Tablespoon Unsweetened Coconut Milk
  • Salt/Pepper
  • 1/4 Teaspoon Cinnamon
  • Olive Oil


1. Heat a large pot on medium-high heat. Coat the bottom of the pan with olive oil. Add onion, ginger and garlic. Sautee for about 2-3 minutes or until the onion is soft. Add carrots, sweet potato, salt, pepper, cinnamon and water. Bring to a boil.

2. Once boiled, turn the heat temperature to medium. Let cook about 20-25 minutes, or until the sweet potato and carrots are soft.

3. Once the root vegetables are soft, remove from heat and pour into a large blender (you can use a handheld blender too). Add the unsweetened coconut milk. Put blender on high and blend for 1-2 minutes.

4. Add the soup puree back into the large pot. If the soup cooled while blending, you can reheat this with a little bit of water.

5. Place in a bowl and enjoy!

Note: If the soup is too thick, keep adding water and blend until it creates the consistency of your desire.

I recommend having this with a protein of choice. Call me weird but I love mixing in my turkey meatballs or pieces of chicken into this mix.

Beyond the flavor of this soup, it is INCREDIBLY nutritious. Loaded with beta-carotene, Vitamin A, complex carbs, and much more!



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