Vegan Florida OJ Ginger Sweet Potato Soup

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This vegan Florida OJ Ginger Sweet Potato Soup is plant based, dairy free, gluten free, and loaded with antioxidants.

Fall to me screams soup season and I’m always looking for ways to naturally brighten my morning and day. This Vegan Florida OJ Ginger and Sweet Potato Soup is loaded with natural sweetness and colour, and a great way to warm up on a cool day.

How to Make Florida OJ Ginger Sweet Potato Soup

This recipe is surprisingly simple. I simply sauté off some onion, garlic and ginger along with some sweet potatoes and then add vegetable broth and Florida Orange Juice.

I finish this Sweet Potato Soup with a little coconut milk but if you want to keep it lighter, you can also leave this out and just add more 100% Orange Juice.

What Makes this Orange Juice Sweet Potato Soup Nutritious?

There’s lots to love in this recipe. Sweet potatoes are loaded with fibre and vitamin A, and they pair beautifully with anti-inflammatory garlic and ginger. I also love using 100% Orange Juice in my recipes because it adds natural sweetness and tang, is loaded with vitamins C, folate and potassium, and has no added sugar. In fact, ½ cup of 100% orange juice has just 55 calories and 11.5 grams of naturally occurring sugar. Since only one in ten Canadians are meeting their recommended daily intake for fruits and veggies, I use every opportunity I can to sneak more in.

Can I Freeze this easy winter Vegan Soup?

You can freeze this soup! Simply let it cool completely, then transfer the soup to freezer bags and lay flat to freeze in a uniform shape.

Is this Vegan Florida OJ Ginger Sweet Potato Soup Gluten Free?

This soup is definitely gluten free. Just make sure to serve this soup with gluten free bread.

Is there any added sugar in this vegan Soup?

No! That’s why I love this recipe and love using the natural sweetness of 100% Orange Juice in this Vegan Florida OJ Ginger Sweet Potato Soup.

Is this easy Soup baby led weaning and Toddler Friendly?

Baby E loved this soup. I simply made sure to keep it pretty thick (so I used ½ of a can of coconut milk instead of a full can) so it’s easier for him to keep it on his spoon and not make a huge mess. Also remember to serve the soup at a warm or room temperature so they don’t scald their mouth.

Can I Make this sweet potato soup recipe in the slow Cooker or Instant Pot?

I love using the instant pot or slow cooker for this soup recipe. I recommend removing the broth when you cook it in the slow cooker (for 5-7 hours on low or 3-4 on high) or instant pot (use the soup function). Then add the coconut milk when you puree to yield your desired thickness.

What are some of your favourite fall soups?

Leave me a comment below and send this to someone who will LOVE this Sweet Potato Soup!

Disclaimer: This post was developed in paid partnership with Florida Department of Citrus, however all opinions are genuine.

Vegan Florida Orange OJ Sweet Potato Soup

This vegan Florida OJ Ginger Sweet Potato Soup is plant based, dairy free, gluten free, and loaded with antioxidants.

4.7 from 3 votes

Print Pin Rate

CourseAppetizer, Main Course

CuisineAmerican

Prep Time5 minutes minutes

Cook Time17 minutes minutes

Total Time22 minutes minutes

Servings4 people

Calories313kcal

AuthorAbbey Sharp

Ingredients

• ▢ 1 tbsp extra virgin olive oil
• ▢ 1 small onion diced
• ▢ 3 tbsp ginger minced
• ▢ 3 cloves garlic minced
• ▢ 6 cups about 3 sweet potatoes, peeled and small diced
• ▢ 2 tsp cumin
• ▢ 1 tsp cinnamon
• ▢ 1 ½ cups Florida Orange Juice
• ▢ 1 cup low sodium vegetable broth
• ▢ 1 cup lite coconut milk or more for a thinner soup
• ▢ Salt and pepper to taste
• ▢ To garnish:
• ▢ Coconut milk
• ▢ Pumpkin seeds
• ▢ Pomegranate arils

Instructions

• Heat the olive oil over medium heat in a large soup pot. Add the onion and sauté until it begins to soften, then add in the ginger and garlic and cook for 1-2 minutes until fragrant.
• Add in the sweet potatoes, cumin and cinnamon along with the Florida Orange Juice, and broth. Bring to a boil, then reduce to a simmer. Put the lid on and cook for 15 minutes or until the sweet potatoes are very soft and fall apart when pricked.
• Add in the coconut milk, and then transfer to a blender or puree with a hand blender. If you want it thinner, add in extra coconut milk. Season with salt and pepper, to taste.
• Garnish with a swirl of coconut milk, pumpkin seeds and pomegranate arils.

Nutrition

Calories313kcalCarbohydrates57gProtein5gFat7gSaturated Fat4gSodium391mgPotassium947mgFiber7gSugar18gVitamin A28627IUVitamin C54mgCalcium95mgIron2mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Updated on July 21st, 2020

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.