This sweet potato, orange, and ginger soup is plant-based and packed with antioxidants— it’s ready in under an hour. Just roast, blend, and serve!
Dairy-Free • Gluten-Free • Nut-Free • Vegan • Vegetarian
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Nutrition Highlights
- Balanced – contains protein (beans), fat (olive oil, seeds), and carbohydrates (sweet potato).
- Antioxidants – cinnamon, fresh garlic, fresh ginger, orange, mixed seeds, and coriander are all full of antioxidants, which help fight off infection and keep our immune system strong.
- Vegan & gluten-free – this plant-based sweet potato soup is perfect for anyone who has dietary restrictions. It’s also a great side dish or starter to have with any meal!
What you’ll need and/or substitutions
Ingredients:
- Olive oil. Substitute any other cooking oil.
- Sweet potato
- Cinnamon, allspice, and cumin. Substitute a mix of any of the following: nutmeg, ground ginger, pumpkin spice, curry seasoning (mild or hot).
- Onion & garlic. Substitute red onion and/or shallots.
- Oranges. Substitute clementines or tangerines.
- Cannellini beans. Substitute butter beans or any other white bean.
- Stock. Any kind— vegetable or meat.
- Mixed seeds. Substitute chopped nuts of any kind for some crunch.
- Coriander. Substitute any other fresh herb you have on-hand.
- Harissa paste (optional)
Kitchen Gadgets:
- blender or food processor is recommended.
- baking tray lined in parchment paper. I love using this reusable baking paper. It’s dishwasher friendly!
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Detailed instructions
Step 1. Preheat the oven to 200°C/400°F.
Step 2. Scrub the sweet potato clean under running water and chop into 1-inch thick cubes. Next, peel the onion and quarter it. Place the sweet potato and onion onto a lined baking tray drizzled with olive oil along with the head of garlic drizzled with olive oil and wrapped tight in foil. Sprinkle the seasoning (cinnamon, allspice, and cumin) over the sweet potato and toss everything lightly with your hands. Pop in the oven and cook for 30-40 minutes or until tender.
Step 3. When the sweet potato, onion, and garlic are done cooking, add to a blender (squeeze the garlic out of its skin), along with the peeled ginger, peeled orange, beans, and hot vegetable stock. Blend until smooth!
Note: do not use an airtight or sealed blender. The heat causes pressure to build up and it can explode.
Step 4. Serve with harissa paste swirled into the soup, topped with mixed seeds and chopped coriander. Add salt and pepper if needed.
More soup recipes:
- Creamy Cauliflower and Carrot Soup with Tarragon
- Roasted Butternut Squash, Tomato, and Garlic Soup
- Beetroot and Potato Soup
Sweet Potato, Orange, and Ginger Soup
Ingredients
- 4 tbsp olive oil
- 600 g sweet potato
- 1 tsp cinnamon
- ¼ tsp all spice
- 1 tsp cumin
- 1 white onion
- 1 head of garlic
- 1 inch cube of ginger, peeled
- ½ orange, peeled and seeds removed
- 170 g cooked (canned) cannellini beans
- 1 L vegetable stock
- 1 tbsp mixed seeds e.g. sunflower, sesame, pumpkin, flax
- 1 tbsp harissa paste optional
- 1 tbsp coriander, chopped optional
- salt and pepper, to taste
Instructions
- Preheat the oven to 200°C/400°F.
- Chop the sweet potato into 1-inch thick cubes. Peel and quarter the onion and place everything onto a lined baking tray drizzled with olive oil and sprinkled with cinnamon, allspice, and cumin. Add the head of garlic to the baking tray drizzled with olive oil and wrapped tight in foil. Cook for 30-40 minutes or until tender.
- When the sweet potato, onion, and garlic are done cooking, add to a blender (squeeze the garlic out of its skin), along with the peeled ginger, peeled orange, beans, and hot vegetable stock. Blend until smooth!
- Serve with harissa paste swirled into the soup, topped with mixed seeds and chopped coriander. Add salt and pepper if needed.
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