Creamy Carrot and Sweet Potato Soup
A rich, thick, creamy soup featuring carrots and sweet potatoes. Only a handful of ingredients and a heavenly yummy and filling result.
You’ll need an immersion blender.
thumb-sized piece of fresh ginger
peeled and grated
A handful of sunflower seeds
A handful of cilantro leaves
Peel the carrots and sweet potatoes, and cut them into large cubes.
Roast the cubes in coconut oil until they are fragrant.
Add water, coconut milk, curry powder and grated ginger, and cook on medium heat until the carrots and sweet potatoes are soft.
Puree the soup, and add salt and pepper to your liking.
Distribute the soup among soup bowls and serve topped with sunflower seeds and cilantro leaves.