Creamy Sweet Potato Soup
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped onion (1 small onion)
  • 1 cup chopped carrots (1 large carrot)
  • 4 cups peeled and chopped sweet potatoes (2 small-medium sweet potatoes)
  • ½ tsp ground ginger / 1 tsp fresh minced ginger
  • 1 tsp cumin
  • 1 tsp curry powder
  • 4 cups low sodium vegetable stock (or 2 vegetable stock cubes with 4 cups of water)
  • ½ cup coconut milk
  • ground pepper, to taste
  • 1 tbs fresh lemon juice
  • optional: cayenne or red pepper flakes, to taste
  1. Prepare all of the vegetables. Heat the olive oil in a medium sized pot on medium-low heat. Add in the onions and cook until they start to become translucent (1 or 2 minutes). Add in the carrots and the sweet potato and cook for about 4-6 more minutes, stirring occasionally.
  2. Add in the ginger, cumin and curry powder. Next add in the vegetable stock, coconut milk and lemon juice and bring to a bowl. Reduce heat to low, cover and simmer for around 20-25 minutes.
  3. Allow to cool slightly and then add into a blender and blend until smooth. Sprinkle with ground black pepper when serving. You may also like to add a spoonful of vegan sour cream* or yogurt on top.
Recipe by Calm Mind Busy Body at