This recipe for creamy, vegan sweet potato carrot and coconut soup is also perfectly spiced with the addition of fresh ginger. The soup also features white beans for a plant-based protein boost! Ready in 30 minutes from start to finish.

White bowl with a pureed carrot ginger soup inside.

Friends, if you want a vegan soup recipe that feels like a hug in a bowl, this is it.

The creaminess of the coconut milk and silky smooth sweet potato, carrot and ginger pairs perfectly with the hint of curry flavor.

I’m usually way more into chunky soups, like my Creamy Vegan Coconut Lentil Soup, but this one holds a special place in my heart since it’s so simple, nourishing and delicious.

Did I Mention This Soup is SOUP-er Healthy?!

As a Registered Dietitian, testing and sharing recipes that are well balanced is so important to me!

This sweet potato and carrot soup with ginger has a good dose of fiber and carbohydrates from the sweet potato, healthy fats from the coconut milk, and protein from the secret ingredient… white beans!

I love adding white beans to blended soups since you seriously can’t taste them, but they add extra protein, fiber and nutrients like iron and calcium. We also use white beans in my Cozy Vegan White Bean Soup with Kale!

If you’re looking for a delicious salad to pair with this soup that comes together quickly, try my 20-Minute Lemon-Tahini Vegan Caesar Salad!

White bowl with a pureed carrot ginger soup inside.

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How to Make This Soup

  1. Sauté the onion in olive oil over medium heat until translucent, which takes about 3-4 minutes.
  2. Add the minced garlic and ginger and sauté for another 2-3 minutes.
  3. Add the diced sweet potato, carrot, white beans, curry powder, turmeric, salt, pepper and coconut milk. Stir to combine.
  4. Add the vegetable stock and bring to a low boil. Add the lid and reduce heat to a low-medium simmer. Cook until the sweet potato and carrots are fork tender.
  5. Add all ingredients to a high speed blender with lime juice and blend until smooth (or use an immersion blender).
  6. Adjust seasonings based on your taste buds. Feel free to add more salt, lime juice, curry powder, etc. based on your preferences. Top with cilantro (optional), serve and enjoy!
Large pot with sautéed onion and garlic inside.
Large pot with diced sweet potato and carrot inside.
Large pot with diced sweet potato, beans, coconut milk and curry powder inside.
Large pot with coconut milk and spices inside and some sweet potato that's diced.
Large pot with a creamy, unblended soup inside.
Large pot with a blended, yellow soup inside with cilantro to garnish.

Recipe Notes

  • I kept the skin on the sweet potato for extra fiber and nutrients, but feel free to peel it instead.
  • I used a high speed blender for this recipe, but an immersion blender would work great, too.
  • To make this recipe even more satisfying, serve with rice, toast or croutons.
  • Feel free to adjust the curry powder, salt and pepper to satisfy your taste buds.
  • Store leftovers in an airtight container in the fridge for up to 4-5 days.
  • This soup also freezes well in an airtight container!
White bowl with a pureed carrot ginger soup inside.
White background with a white bowl with orange coloured sweet potato, carrot and ginger soup that's blended with lime and cilantro to garnish.
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Coconut Carrot & Sweet Potato Soup with White Beans

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Lauren McNeill, RD
This recipe for creamy, vegan sweet potato carrot and coconut soup is also perfectly spiced with the addition of fresh ginger. The soup also features white beans for a plant-based protein boost! Ready in 30 minutes from start to finish.
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Ingredients
 

  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 inch thumb of ginger, minced
  • 1 large sweet potato, diced
  • 2 large carrots, diced
  • 1 can white beans, drained and rinsed. Or 2 cups
  • 400 mL full fat coconut milk
  • 4 cups low sodium vegetable stock
  • 2 tbsp curry powder, or to taste
  • 1 tsp turmeric
  • 1 lime, juiced
  • 1 ½ tsp salt, or to taste
  • 1/4 tsp pepper, or to taste

Optional toppings

  • additional lime juice
  • cilantro

Equipment

  • High speed blender or immersion blender

Instructions
 

  • Sauté the onion in olive oil over medium heat until translucent, which takes about 3-4 minutes.
  • Add the minced garlic and ginger and sauté for another 2-3 minutes.
  • Add the diced sweet potato, carrot, white beans, curry powder, salt, pepper and coconut milk. Stir to combine.
  • Add the vegetable stock and bring to a low boil. Add the lid and reduce heat to a low-medium simmer. Cook until the sweet potato and carrots are fork tender.
  • Add all ingredients to a high speed blender with lime juice and blend until smooth (or use an immersion blender).
  • Add all ingredients to a high speed blender with lime juice and blend until smooth (or use an immersion blender).Adjust seasonings based on your taste buds. Feel free to add more salt, lime juice, curry powder, etc. based on your preferences.
  • Top with cilantro (optional), serve and enjoy!
Calories: 390kcal, Carbohydrates: 60g, Protein: 12g, Fat: 14g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!