Go Back
+ servings
Orange soup in a bowl.

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.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4 people
Calories 313kcal


  • 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


  • 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.


Calories: 313kcal | Carbohydrates: 57g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 391mg | Potassium: 947mg | Fiber: 7g | Sugar: 18g | Vitamin A: 28627IU | Vitamin C: 54mg | Calcium: 95mg | Iron: 2mg