Sweet Potato and Carrot Soup
Method
Sauté the Onion: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Cook the Vegetables: Add the diced sweet potatoes and carrots to the saucepan, stirring to coat. Sprinkle with the ground ginger and ground turmeric. Pour in the vegetable stock, bring to the boil, then reduce to a simmer. Cover and cook for 25 minutes.
Blend the Soup: Use a stick blender to purée the soup until smooth, or blend in batches using a standard blender.
Add Creaminess (Optional): Stir in 60 ml coconut milk for a creamy texture. Season with salt and freshly ground black pepper to taste.
Serve: Ladle into bowls, garnishing with a drizzle of coconut milk or fresh herbs such as parsley or fresh coriander, if desired.
This Sweet Potato and Carrot Soup is a comforting, nutritious dish perfect for chilly days. The combination of sweet potatoes and carrots offers a naturally sweet flavor, complemented by the warmth of ginger and turmeric. Coconut milk adds a creamy texture and a hint of luxury to this simple yet delicious soup. Ideal for a healthy, warming meal! Creamy Broccoli Soup
Nutrition Facts
Per serving
