Slow-Cooked Sweet Potato and Carrot Soup with Ginger
A comforting slow-cooked soup blending sweet potatoes, carrots, and ginger to gently soothe the stomach and reduce acid reflux symptoms. This mediterranean-inspired soups (vegan, gluten free) ready in about 255 minutes pairs finely grated fresh ginger, low sodium vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 12 oz), peeled and diced sweet potatoes
- 3 medium (about 9 oz), peeled and chopped carrots
- 1 tbsp, finely grated fresh ginger
- 4 cups low sodium vegetable broth
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large slow cooker on high. Add 2 peeled and diced medium sweet potatoes and 3 peeled, chopped medium carrots.
- Step 2: Stir in 1 tbsp finely grated fresh ginger, 1/4 tsp ground cinnamon, 1/4 tsp ground turmeric, and 1/2 tsp sea salt.
- Step 3: Pour in 4 cups low sodium vegetable broth, stir to combine, cover, and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender.
- Step 4: Using an immersion blender, puree the soup until smooth and creamy, adjusting seasoning if needed.
- Step 5: Ladle into bowls and garnish each serving with 2 tbsp chopped fresh parsley for a fresh herbal note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Sweet Potato and Carrot Soup with Ginger take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Sweet Potato and Carrot Soup with Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely grated fresh ginger from drying out.
Can I substitute ingredients in Slow-Cooked Sweet Potato and Carrot Soup with Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Sweet Potato and Carrot Soup with Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Sweet Potato and Carrot Soup with Ginger vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
