Recipe + Photo by April Viar 

Sweet Potato Ginger Soup is the perfect companion for a night in, curled up on the couch. The creamy blend of the sweet potatoes and the extra kick of ginger will keep you warm and happy on a chilly night. You will need an immersion blender or a blender capable of blending hot soup. 

Sweet Potato Ginger Soup

Servings: 8


  • 4 large sweet potatoes, cubed
  • 2 cups carrots, diced
  • 1 large onion, chopped
  • 1 tbsp of fresh ginger, chopped
  • 2 cloves garlic, chopped
  • 1 can full fat coconut milk 
  • 1 tsp olive oil
  • 4 tsp Better Than Bouillon Certified Vegan Organic Seasoned Vegetable Base Reduced Sodium
  • 4 cups water 
  • 1 tsp garlic powder   


  • In a large stock pot, bring 8 cups of water to a boil. Add in the sweet potatoes and boil for 20 minutes. Drain and place the sweet potatoes in a bowl and set to the side. 
  • Add olive oil, carrots, onions and garlic powder to a pan on medium heat. Continue cooking till the vegetables are tender. 
  • In the same large stock pot, bring 4 cups of water to a boil. Add in the Better Than Bouillon, stirring until it is dissolved. Turn the temperature down to medium low.
  • In the same pot, gently add the sweet potatoes, carrots, onions, coconut milk, garlic and ginger. 
  • Puree the soup with an immersion blender. If needed, add in 1 to 2 cups of water for thinning. Blend till you have reached the consistency you desire. Simmer on low for 10 minutes. 
  • Elevate your Sweet Potato Ginger Soup with an array of toppings. Whether it’s croutons, toasted pumpkin seeds, or a dollop of vegan yogurt, the choice is yours. Have fun!