Creamy Carrot and Sweet Potato Soup (vegan)
A rich, thick, creamy soup featuring carrots and sweet potatoes. Only a handful of ingredients and a heavenly yummy and filling result.
Servings: 6
Equipment
Ingredients
Soup
- 1 kg carrots
- 600 g sweet potatoes
- 3 tablespoons coconut oil or a neutral oil
- 1 l water
- 400 ml coconut milk
- 2 teaspoons curry powder
- 1 thumb-sized piece of fresh ginger peeled and grated
- Salt, to taste
- Pepper, to taste
Topping
- A handful of sunflower seeds not toasted
- A handful of cilantro leaves
Instructions
- Peel the carrots and sweet potatoes, and cut them into pieces (the smaller they are, the faster they'll cook).
- In a pot, sauté the cubed carrots and sweet potatoes in oil until they are fragrant (but not browned).
- Add water, coconut milk, curry powder and grated ginger, and cook on medium heat until the carrots and sweet potatoes are soft (10-20 minutes, depending on the size you cut them).
- Puree the soup with an immersion blender, and add salt and pepper to your liking.
- Divide the soup among bowls and serve topped with sunflower seeds and cilantro leaves.