Simple One Pot Soup Recipe Easy to Repeat!

This is such a warming soup. I’ve made a few variations in the past but have settled on this as a family favorite. I recently made this for a recovering friend, and I think it’s a perfect hug in a jar.

I also recently harvested all of these main ingredients from our suburban homestead here in Minnesota. Yes, even the ginger. So this soup sums up my most recent fall harvests in one bowl.

And as with all soups, this recipe is a jumping off point. A half cup more or less of any of the main ingredients is not going to ruin this soup. It is lighter and brighter than the more common butternut squash soup, but it certainly looks like that other orange fall soup. I am always looking for ways to sneak in more protein, so of course I add white beans to this soup. Adding beans to any blended soup gives it a creamy, thicker consistency along with all the other health benefits.

More of my Hearty Homestead Soup Recipes HERE

I prefer it without the pinch of cinnamon that many recipes call for. Instead, I like a little underlying heat so I swap in a pinch (or two) of cayenne instead. Sometimes I add a dash of curry powder too. I’m also not vegan, and prefer it with chicken broth. If you want to make it vegan, swap vegetable broth for the chicken broth and add some nutritional yeast. This soup has so many melding flavors that the exact broth isn’t as important.

Ingredients for making soup, carrots, sweet potato, onion, beans ginger and thyme.

Carrot, Sweet Potato, and Ginger Soup Recipe

  • 1-2 Tbsp olive oil to sauté
  • 1 large yellow onion, chopped
  • 1-2 inch knob of ginger, peeled and chopped
  • 3-4 garlic cloves, chopped
  • 2 tsp fresh thyme (1 tsp dried)
  • 1 tsp salt
  • ¼ tsp ground white pepper
  • 1 tsp ground turmeric
  • ¼ tsp ground cayenne pepper (can omit)
  • 5-6 cups carrots (10-12 medium carrots) scrubbed, chopped
  • 2 cups sweet potato (1-2 medium sweet potatoes) peeled, chopped
  • 1-2 cups white beans (I use frozen shelling beans)
  • 4 cups chicken broth (can sub veggie broth + a dash of nutritional yeast)
  • 10 oz of a 14 oz can of coconut milk (go ahead and use all of it if you want, I just think using all of it makes it too sweet)
freshly harvested carrots still in the garden

Instructions

  • In a large deep pot add oil and warm, sauté onions until translucent.
  • Add garlic, ginger, thyme, salt and pepper and let the spices ‘bloom’ for a few minutes.
  • Add chopped carrots and sweet potatoes and cover with broth, adding water to cover if needed.
  • Cover and cook at a solid simmer for 30 minutes until all veggies are soft and ready for the blender of your choice.
  • Options: potato masher for a chunkier soup, immersion stick blender for an in between consistency, or a table top blender for a silky smooth soup. Let cool slightly if adding to blender.
  • Add soup back to pot, warm and add coconut milk.
  • Garnish with a little coconut milk, thyme and cayenne as you prefer.
Bowl of carrot, sweet potato and ginger soup

This soup holds in the refrigerator for a week, but I bet it won’t last that long…

I love that I can use this recipe with carrots straight out of the garden or when I find them months later, still in the refrigerator. And I get the same great flavor, but without worrying about the perfect crunch.

Let me know if you love this soup as much as I do.

Dig In,
Michelle