Vegan Ginger Sweet Potato Soup
Ginver Sweet Potaot Soup with fennel and coconut milk is a spicy and sweet dairy-free and gluten-free dinner for fall.
Servings: 6 servings
Calories: 192kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion , chopped
- 1 small fennel , chopped
- 4 cups sweet potato , chopped
- 1 cup carrots , chopped
- 2 garlic cloves , minced
- 1 tablespoon grated ginger (about 2" piece)
- Salt & pepper to taste
- 4 cups low sodium vegetable broth
- 1 (14.5 oz) can lite coconut milk
Instructions
- Heat the olive oil in a large dutch oven or saucepan. Add the onion, fennel, potato, and carrots. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, salt, and pepper, and saute for a few more minutes.
- Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
- Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
- Serve immediately with a dollop of yogurt, some chives (or green onions) and enjoy!
Nutrition
Serving: 1.5cups | Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 769mg | Potassium: 564mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16530IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg