This easy Spiced Sweet Potato Carrot Soup is a delicious, vegan harvest soup. It’s packed with flavorful, warm spices and is gluten and dairy-free.
I love a good soup on those days that just need a little extra cozy. Like those days when it’s chilly, rainy, or dreary outside. Or those days where you’re just not quite feeling your A-game. Also see: those days where you need an easy, light dinner.
That’s where this soup came in! It was the Sunday night of a great, full weekend and a dreary, drizzly, fall day. We wanted something easy, light, and comforting for dinner.
Being totally honest? The convenience of take-out sounded super appealing, but after party food Saturday and out to Saturday dinner and Sunday lunch with family in town, I had zero interest in actually eating out again. All I wanted was VEGETABLES!! Ya feel me?
So I raided my fridge and pantry and landed on this comforting Spiced Sweet Potato Carrot Soup. It’s full of produce (sweet potato, carrots, and onion), completely plant-based, and cooks quickly. It’s also chock full of spices that have benefits ranging from blood glucose control (cinnamon) to anti-inflammatory (turmeric)…not to mention the fact that it adds so much flavor!
It’s also free of most common food allergies. I did use lite coconut milk, which the FDA technically classifies as a tree nut although the cross-reactivity of those allergic to tree nuts also being allergic to coconut is fairly low. If you can’t tolerate coconut milk, feel free to substitute any other milk or milk substitute, just use a little less or the soup will be thinner.
To get the same crunchy garnish on top, just add a few pumpkin seeds and crunchy chickpeas! I used my Rosemary Cumin Roasted Chickpeas that go PERFECTLY with this soup!