Vegan Sweet Potato Ginger Carrot Soup & Cinnamon Toasties (Gluten Free)
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Vegan Sweet Potato Ginger Carrot Soup & Cinnamon Toasties (Gluten Free)


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Vegan Sweet Potato Ginger Carrot Soup

This post is all about Vegan Sweet Potato Ginger Carrot Soup

A Soup That is So Healthy

It works so well, actually, that this soup is border line addictive, and you’ll probably feel guilty like you’re overindulging . The good news is that, for once, this is a recipe that you can feel good about going back in for seconds on because it’s full of pure nutrition.

A Note on the Color of This Soup

I just remembered that my soup was not as orange as it should have been because I used a white variety of sweet potato so all the orange is coming from the carrots in the pics. If you’re wanting a soup that is vibrant with color just know it will be a nice bold orange if you’re using regular sweet potatoes.

How to Make the Best Sweet Potato Soup

You HAVE to Make the Toasties to go with This

I can’t forget to mention the little toasties that you put on top. They’re basically the love child of french toast and croutons and they are perfect for finishing off this soup in a way that celebrates the flavors of this time of year!

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.

Here are some other posts you may enjoy:

Traditional Ukrainian Red Borscht Soup (Vegan+GF)

Cozy Vegetable Sweet Pea Soup (Vegan+GF)

Harvest Time Apple & Pumpkin Chili (Vegan+GF)

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