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🍽️ Creamy Sweet Potato and Ginger Soup

283 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes
• 200 g carrots
• 2 shallots
• 2 garlic cloves
• 20 g ginger (1 piece)
• 2 tbsp olive oil
• 900 ml vegetable broth
• salt
• pepper (from the mill)
• 2 tsp curry powder
• 1 tsp turmeric
• 100 g crème fraîche

Instructions

1. 1. Peel the sweet potatoes and carrots. Wash them thoroughly. Cut the vegetables into small, even cubes.
2. 2. Peel the shallots and garlic cloves. Chop them very finely.
3. 3. Peel the ginger. Grate it finely using a grater.
4. 4. Heat the olive oil in a large pot.
5. 5. Add the chopped shallots and garlic to the hot oil. Fry them for 2 minutes over medium heat.
6. 6. Add the sweet potato cubes, carrot cubes, and grated ginger to the pot. Let the vegetables sweat for a short time.
7. 7. Deglaze the vegetables with the broth.
8. 8. Let the soup simmer over medium heat for 20 to 25 minutes.
9. 9. Season the soup with salt, pepper, curry powder, and turmeric.
10. 10. Blend the soup with an immersion blender until it is smooth and fine.
11. 11. Stir the crème fraîche into the soup.
12. 12. Serve the soup warm.

Nutrition per serving

• kcal: 283
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 37 g