Creamy, aromatic, and boasting a beautiful, appetizing color! A soup made from sweet potatoes and carrots. It pairs well with chili flakes and a dollop of thick, tangy sour cream or natural yogurt. Delicious!
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 cm piece of ginger
- 500 g sweet potatoes
- 300 g carrots
- 1 liter vegetable broth
- Spices: 1 teaspoon ground cumin, ½ teaspoon turmeric, a pinch of cinnamon and pepper
- 1 tablespoon lime juice
- 200 ml coconut milk (or cow’s milk, though it won’t be vegan)
Preparation
- In a large pot, heat 1 tablespoon of olive oil. Add diced onion and sauté over low heat for about 2 minutes.
- Add grated garlic and ginger, mix well. After a moment, add the remaining tablespoon of olive oil and diced sweet potatoes and carrots.
- Sauté everything, stirring occasionally, for about 7 minutes. Season the vegetables with salt (about ½ teaspoon).
- Pour in the hot vegetable broth, add spices (ground cumin, turmeric, cinnamon, and pepper), and bring to a boil.
- Cover and simmer over low heat for about 15 minutes or until the vegetables are tender.
- Add lime juice and milk, then blend until smooth to create a creamy soup.
