Grab a spoon and get ready for a cozy night in! This spiced sweet potato and carrot soup is a delicious, vegan harvest soup full of warming spices.free from: gluten, dairy, soy, egg, fish, shellfish, peanuts (tree nuts: coconut optional/ can sub other milk)
Heat olive oil in a medium pot over medium-high heat. Saute onions, sweet potato, and carrots, stirring occasionally, for 8-10 minutes (or until tender).
Add spices, coconut milk, and vegetable stock. Stir while bringing to a simmer (will take just a couple minutes).
Using an immersion blender (or very carefully transferring to a regular blender), puree spiced sweet potato and carrot soup until smooth.
Serve immediately and enjoy! The spiced sweet potato and carrot soup can also be refrigerated in an airtight container up to 48 hours or frozen up to one month.
Notes
Full fat coconut milk may be substituted for lite coconut milk, either in 1:1 ratio, or 1/2 can full fat coconut milk and 1/2 can water or additional broth. Nutrition information may vary based on specific types of coconut milk (or other milk substitute) and broth used.