Ginger, Carrot & Sweet Potato Soup

Ginger, Carrot & Sweet Potato Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 4 tablespoons coconut oil
  • 1 small onion, diced
  • 1 medium garlic clove, minced
  • 2 t ginger, fresh, grated
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium carrots peeled and diced
  • 1 t cumin
  • 1 t coriander
  • 1 t sea salt
  • ½ t black pepper
  • ½ t red pepper flakes, crushed
  • 5 cups chicken broth
  • 1 cup coconut milk, full fat
  • 1 medium lime, juiced
  • ½ cup cilantro, fresh, chopped


  • Heat the coconut oil in a Dutch oven or saucepan. Add the onions, garlic, and ginger and cook until fragrant, about 2 minutes.
  • Add the sweet potatoes, carrots, and seasonings, stir until coated and add the broth. Bring to a boil and reduce to a simmer. Simmer until vegetables are tender, 10-15 minutes.
  • Transfer the soup to a blender and blend until smooth, pureeing in batches if necessary.
  • Add back to the pot, add the coconut milk and lime juice and simmer until heated through.
  • Serve topped with the cilantro.

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