Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)

Homemade soup doesn’t have to be a big to do. The following is an easy recipe that’s perfect for a ~cozy meal in~.


2 T olive oil
1 medium red onion, diced
10 medium carrots, peeled and chopped
~1/2 large sweet potato, peeled and diced
2-4 garlic cloves, minced
1/4 t ground cinnamon
1 1/2″ piece of ginger, peeled and grated
1 1/2 t fresh thyme
4 c vegetable broth
1/2 t sea salt
1/8 t black pepper
14 oz canned coconut milk or 2 c vegetable broth, regular coconut milk, or water*

*For this recipe I had about 8 oz of canned coconut milk leftover in the fridge so I used that and, instead of opening a new can of full-fat coconut milk, I just supplemented it with 1 c of regular coconut milk.


  1. In a soup pot 6 qt or bigger, add the olive oil and sauté the onion until translucent. Season with a pinch of sea salt.
  2. Add carrots, sweet potatoes, garlic, cinnamon, ginger, thyme, broth, sea salt, and pepper and stir.
  3. Bring mixture to a low simmer, then reduce heat to medium-low, cover, and cook for 30 minutes, until vegetables are soft.
  4. Purée the soup using a blender, food processor, or immersion blender. Then, pour blended soup back into pot.
  5. Over medium, stir in coconut milk and mix well. Allow soup to cook a few more minutes, until the flavors meld and it’s hot all the way through. Taste and add additional seasonings, if necessary.
  6. Garnish soup with fresh thyme or a sprinkle of cayenne pepper.

Serves six.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 4/10

Don’t like coconut.

Rick, a meat-eating husband who had no complaints about previous coconut-y soups

Adapted from Vegan Creamy Ginger Carrot Sweet Potato Soup.

More on Bummed Out Bailey:
Recipe: No Chicken Noodle Soup
Recipe: Roasted Tomato Basil and Rice Soup
Recipe: Enchilada Soup

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Recipe: Best Damn Mashed Potatoes (Gluten-Free + Vegan)

Thanksgiving or, as we call it in my family, Franksgriffin, is comin’ in hot. We call it Franksgriffin cause one time we heard someone bungle “Thanksgiving” on live TV, or something, and then it just stuck. That was probably ten years ago.

Anyway! What’s an autumnal family and/or friends gathering without some stellar mashed potatoes?

please pardon unrelated olive oil spill


~8 gold potatoes
1 1/2 t sea salt, divided
3-4 cloves garlic, minced
dash of olive oil
4 T vegan butter (I like organic Earth Balance)
1/2 t black pepper, freshly ground
1/4 c fresh chives, chopped


  1. In a large pot, cover potatoes with water. Bring to light boil over medium-high and add 1 t sea salt.
  2. Cover and cook for about 25 minutes, or until a butter knife slides easily in and out of center of a potato.
  3. While potatoes are cooking, sauté garlic in olive oil for about three minutes.
  4. Drain potatoes and place back in the hot pot, off heat, for one minute to evaporate any additional water.
  5. Careful not to over-mix, mash potatoes with a masher.
  6. Add butter, sautéd garlic, remaining sea salt, and black pepper and stir to combine. Taste potatoes and adjust as needed.
  7. Last, stir in chives.

Serves four.

Leftovers can be refrigerated for a few days. To reheat, put potatoes and a dash of vegetarian milk in a small pot on the stove over low. Stir until heated through.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: 8/10

I like my recipe better. There should be half a stick of salted butter for every potato.

Rick, a person who isn’t joking

Adapted from The Best Damn Vegan Mashed Potatoes.

More on Bummed Out Baker:
Recipe: Shepherd’s Pie
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Roasted Artichokes

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If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.