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🍽️ Creamy Sweet Potato and Carrot Soup with Orange Turmeric Cream

326 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes
• 200 g carrots
• 2 shallots
• 20 g ginger
• 1.5 tbsp coconut oil
• 900 ml vegetable broth
• 2 juice oranges
• 30 g turmeric root (about 4 thumb-thick roots)
• 0.5 tsp black pepper
• 0.5 tsp cardamom
• 0.5 tsp cinnamon
• 80 ml coconut milk
• salt
• pepper

Instructions

1. 1. Peel the sweet potatoes and carrots. Wash them thoroughly. Cut the vegetables into small cubes.
2. 2. Peel the shallots. Cut them into fine cubes.
3. 3. Peel the ginger. Grate it finely.
4. 4. Heat 1 tablespoon of coconut oil in a pot.
5. 5. Add the shallots to the hot oil. Sauté them for 2 minutes over medium heat.
6. 6. Add the sweet potato and carrot cubes to the pot. Add the grated ginger.
7. 7. Sauté the vegetables briefly.
8. 8. Pour the broth into the pot.
9. 9. Let the soup simmer over medium heat for 20 to 25 minutes.
10. 10. Juice the oranges to get the juice.
11. 11. Peel the turmeric root. Grate it finely.
12. 12. Heat the remaining coconut oil in a second pot over medium heat.
13. 13. Sauté the grated turmeric in the oil for 2 to 3 minutes.
14. 14. Reduce the heat to low.
15. 15. Add pepper, cardamom, and cinnamon to the pot.
16. 16. Let the spices steep for about 3 minutes.
17. 17. Deglaze the spice mixture with coconut milk and orange juice.
18. 18. Bring the mixture to a boil once.
19. 19. Blend the spice mixture finely with an immersion blender.
20. 20. Season the sweet potato soup with salt and pepper.
21. 21. Blend the soup very finely with an immersion blender.
22. 22. If the soup is too thick, add a little more broth.
23. 23. Otherwise, let the soup reduce further until it reaches the desired consistency.
24. 24. Pour the soup into the bowls.
25. 25. Drizzle some of the orange turmeric cream on top of the soup.
26. 26. Swirl the cream decoratively into the soup with a spoon.

Nutrition per serving

• kcal: 326
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 48 g