Name: Carrot Ginger Sweet Potato Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 3 tbsp low-sodium vegetable broth ((to saute)); 1 medium red onion (diced); 1.5 inch ginger (knob, peeled and grated); 4 null garlic cloves (minced); 1.5 tsp fresh thyme ((or 0.5 tsp dried)); 0.25 tsp ground cinnamon; 0.5 tsp himalayan pink salt; 0.25 tsp black pepper; 5 cup carrots (chopped (about 10 medium carrots)); 1 medium sweet potato (peeled and diced (about 2 cups)); 4 cup low-sodium vegetable broth; 1 can unsweetened coconut milk (14 oz); null null cashew cream (for drizzling); null null vegan sour cream (for drizzling); null sprig fresh thyme (for garnish); null sprinkle cayenne pepper (for garnish)

Instructions

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1

In a 6-quart dutch oven over medium heat, sauté the low-sodium vegetable broth (3 tbsp) and red onion (1 medium) until translucent. Season with a pinch of [himalayan pink salt].
2

Add the ginger (1.5 inch), cloves (4 garlic), fresh thyme (1.5 tsp), ground cinnamon (0.25 tsp), himalayan pink salt (0.5 tsp), and black pepper (0.25 tsp) to the pot, stir, and cook until fragrant.
3

Add the carrots (5 cup), sweet potato (1 medium), and low-sodium vegetable broth (4 cup) to the pot. Bring to a low simmer, then reduce heat to medium-low. Cover and cook for 30 minutes until vegetables are soft.
4

Transfer the vegetable mixture to a high-powered blender and blend until thick and creamy. Pour the blended soup back into the pot and stir in the unsweetened coconut milk (1 can).
5

Cook a few more minutes until hot. Taste and adjust seasoning with more salt and pepper if needed. Garnish with a drizzle of [cashew cream], [vegan sour cream], a [sprig fresh thyme], or a sprinkle of [cayenne pepper].