This post may contain affiliate links. Please read our disclosure policy.
This vegan Sweet Potato and Carrot Soup is rich, creamy, and deeply comforting — the perfect cozy bowl for chilly days. With hints of ginger, coconut milk, and nutty tahini, it blends earthy sweetness with a savory depth you’ll absolutely love.
The addition of white beans adds extra creaminess and a boost of protein, making this soup both satisfying and nourishing. And, it’s ready in 30 minutes!
If you enjoy hearty homemade soups, you’ll also love my recipes for mushroom soup, cheesy potato soup, roasted tomato soup, and butternut squash soup — each one simple, comforting, and perfect for your weekly meal rotation.
Why You’ll Love Sweet Potato & Carrot Soup
- Creamy and dairy-free: Coconut milk and tahini make this soup silky smooth without any cream.
- Vegan-friendly: All the ingredients come from plants or plant-based sources — nothing animal-derived is included.
- Full of nourishing ingredients: Packed with sweet potatoes, carrots, and protein-rich beans.
- Perfect for meal prep: Makes a big batch that reheats beautifully for easy lunches or dinners.
- Quick and easy: From start to finish, this soup takes only 30 minutes!
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Here are a few key ingredients you’ll need:
- Sweet potatoes: Add natural sweetness and a velvety texture when blended.
- Carrots: Complement the potatoes with color and a subtle earthy flavor.
- Fresh ginger: Brings warmth and brightness to balance the sweetness.
- Coconut milk: Makes the soup ultra-creamy and adds a light tropical flavor.
- Tahini and peanut butter: Give the soup a nutty richness and smooth consistency.
How to Make Sweet Potato & Carrot Soup
Step 1: Prep the ingredients. Peel and dice the sweet potatoes and carrots into small ½-inch pieces. Dice the onion and peel and grate the ginger.
Step 2: In a large pot or Dutch oven over medium heat, add the olive oil, sweet potatoes, carrots, and onions. Sauté for 5–7 minutes, until the veggies begin to soften. Add the ginger, salt, and pepper. Stir and cook for 1 more minute.
Step 3: Add the vegetable broth and white beans. Cover and simmer for 15 minutes.
Step 4: Once the vegetables are tender, add ¾ of the can of coconut milk, tahini, and peanut butter. Stir until melted and fully combined.
Step 5: Use an immersion blender to puree the soup until smooth. (If using a blender, work in thirds to prevent overflow.)
Step 6: Serve warm with a drizzle of the remaining coconut milk, a sprinkle of parsley, and cracked black pepper.
Serving Ideas
Top with a drizzle of coconut milk or cream, ground black pepper, or fresh herbs like chopped parsley, cilantro, or chives. Serve with homemade sourdough croutons, crusty sourdough bread or sourdough biscuits. This carrot sweet potato soup would also be delicious with homemade French bread.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove before serving.
More Homemade Soup Recipes
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sweet Potato and Carrot Soup
Equipment
- Dutch oven or large pot
- Immersion blender or regular blender
Ingredients
- 2 large sweet potatoes
- 4 large carrots
- 1 medium yellow onion
- 1.5 tablespoons freshly grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15 oz can white northern beans, drained and rinsed
- 4 cups vegetable broth
- 1 can unsweetened coconut milk
- 1/3 cup tahini
- 1/3 cup peanut butter
- 1 tablespoon olive oil
Optional Toppings
- parsley
- chives
Instructions
- Prep the ingredients. Peel and dice the sweet potatoes and carrots into tiny half inch pieces. Dice the onion and peel and grate the ginger.
- In a large pot or Dutch oven over medium heat, add the olive oil, sweet potatoes, carrots and onions. Saute for 5 – 7 minutes or until the veggies have begun to slightly soften. Next add the ginger, salt and pepper. Stir and cook for an additional minute.
- Add the vegetable broth and beans. Cover and simmer for 15 minutes.
- Once the veggies have softened, add ¾ can of the coconut milk, tahini and peanut butter. Stir until everything has melted.
- Puree the soup by using an immersion blender or by adding the soup, in thirds, to an actual blender and mixing until smooth.**
- Serve with a drizzle of the remaining coconut milk, parsley, and cracked black pepper. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
