This creamy and flavorful soup is made with sweet potatoes, carrots, and a hint of ginger and cumin. The combination of sweet potatoes and carrots creates a delicious and nourishing soup, while the ginger and cumin add a hint of warmth. This soup is easy to make and it's a great way to use up leftover sweet potatoes.
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
4 cups vegetable broth
2 medium sweet potatoes, peeled and diced
4 medium carrots, peeled and sliced
Salt and pepper, to taste
Chopped fresh cilantro, for serving
Sour cream, for serving
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are tender about 5-7 minutes.
Stir in the ginger and cumin, and cook for an additional 1-2 minutes, until the spices are fragrant.
Add the vegetable broth, sweet potatoes, and carrots to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the vegetables are tender.
Using an immersion blender, puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.
Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with chopped cilantro and a dollop of sour cream if desired.