Harvest Time Sweet Potato Ginger Carrot Soup & Cinnamon Toasties (Vegan+GF)

Snuggle up with a warm bowl of this comforting soup topped with crispy crunchy cinnamon toasties!



  • 3 medium apples peeled, cored and chopped into cubes
  • 3 large sweet potatoes peeled and cut into cubes
  • 5 medium carrots cut into cubes
  • 1 medium onion chopped
  • 1 tablespoon freshly grated ginger
  • 6 cloves garlic minced
  • 2 tablespoons coconut oil or preferred cooking oil
  • 4 1/2 cups vegetable broth
  • 4 1/2 cups water
  • 1 14oz or 400ml can coconut milk (about 1 2/3 cup)
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon


  • 10 - 12 pieces of dry sandwich bread gluten free if necessary
  • 2 tablespoons coconut oil
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper



  1. Pour oil into a large pot and add the first 6 ingredients. Place pot over medium high heat and cover, stirring very often to prevent sticking, for about 15 minutes or until carrots are tender. Turn off heat and cool for at least 10 minutes then scoop the veggies into a blender or food processor and add the water. (You will probably need to do this in batches unless you have a mega sized blender.) Blend until completely pureed and if necessary add some of the broth as well to help it blend.
  2. Now pour mixture back into pot. Place pot over medium high heat and add remaining broth, coconut milk, salt, and spices. Bring to a low boil then reduce to a simmer and cover for about 20 minutes to let the flavors meld, stirring occasionally.

Cinnamon Toasties:

  1. While the soup simmers, make your toasties. Cut bread into small squares and add coconut oil to a medium skillet. Add squares and remaining ingredients to skillet and place over medium heat. Stir gently until all the squares are crisp and toasted.