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🍽️ Creamy Sweet Potato and Carrot Soup

285 kcal · 30 min · 4 servings

Ingredients

• 1 sweet potato (approx. 400 g)
• 1 onion
• 1 large potato (floury)
• 1 walnut-sized piece of ginger
• 1 clove of garlic
• 1 tbsp oil
• salt
• pepper
• 2 tbsp lime juice
• 0.75 l vegetable broth (ready-made product)
• 0.25 l orange juice
• 100 g whipping cream
• cinnamon (ground)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Thoroughly wash the sweet potatoes and carrots.
3. 3. Cut the sweet potatoes and carrots into large cubes.
4. 4. Place the vegetables on a baking sheet.
5. 5. Drizzle some olive oil over the vegetables.
6. 6. Season with salt and pepper to taste.
7. 7. Toss the vegetables on the tray to ensure even coating.
8. 8. Roast the vegetables in the oven for about 25 to 30 minutes.
9. 9. Remove the baking sheet from the oven.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion into fine cubes.
12. 12. Finely mince the garlic.
13. 13. Heat some oil in a large pot.
14. 14. Add the onions to the pot.
15. 15. Sauté the onions for about 5 minutes.
16. 16. Add the garlic.
17. 17. Fry the garlic for 1 minute.
18. 18. Add the roasted sweet potato and carrot vegetables to the pot.
19. 19. Pour in the vegetable broth.
20. 20. Let the soup simmer for 10 minutes.
21. 21. Puree the soup until smooth using an immersion blender.
22. 22. Stir in the cream.
23. 23. Season with lime juice, salt, and pepper.
24. 24. Serve the soup hot.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 37 g