Sort ingredients
aftermyown_heart
QR Code
Listen
Pdf
In a 6-quart dutch oven over medium heat, saute the diced red onion in 3-4 tbsp of low-sodium vegetable broth until it’s translucent. Season the onions with a pinch of salt.
Add the grated ginger, minced garlic, 1 ½ tsp fresh thyme, ¼ tsp cinnamon, ½ tsp salt, and ¼ tsp black pepper to the pot, stir to combine, and let it cook for a few minutes until fragrant.
Next, add the chopped sweet potatoes, carrots, and vegetable broth to the pot. Bring the soup to a low simmer and then quickly reduce the heat to medium-low. Cover the soup and let it cook for 30 minutes or until all the vegetables are soft.
Transfer the vegetable mixture to a high-powered blender and blend the soup on high until it's thick and creamy. Pour the blended soup back into the pot and stir in the coconut milk.
Let the soup cook a few more minutes until it's hot. Taste the soup and add more salt and pepper if it needs it. Garnish the soup with a drizzle of cashew cream, a sprig of fresh thyme, or a sprinkle of cayenne pepper.