Name: Carrot, Sweet Potato and Ginger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: A couple of good sprays of avocado or olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 tbsp ginger, minced; 500 g carrots, cleaned and chopped (I don't peel these); 500 g sweet potatoes, peeled and chopped; 1 litre of vegetable broth; 1 bay leaf; 1 tsp cinnamon; salt and pepper to taste; Optional toppings: coconut cream, crispy shallots, toasted pine nuts and cilantro

Authorkaren@myhealthylife.meCategorySoupDifficultyBeginner

This is a great soup and super tasty! It's easy, healthy and a delicious mix of warm winter flavours that boasts many nutritional benefits!

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

A couple of good sprays of avocado or olive oil

1 medium onion, diced

3 cloves garlic, minced

3 tbsp ginger, minced

500 g carrots, cleaned and chopped (I don't peel these)

500 g sweet potatoes, peeled and chopped

1 litre of vegetable broth

1 bay leaf

1 tsp cinnamon

salt and pepper to taste

Optional toppings: coconut cream, crispy shallots, toasted pine nuts and cilantro

Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1 to 2 minutes.

Add the ginger and garlic to the pot and stir for another minute.

Place the chopped carrots and sweet potatoes in the pot and stir to combine. Cook for 10 minutes, stirring often.

Add the vegetable broth, bay leaf, cinnamon and pepper and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots and sweet potatoes are soft when pierced with a fork.

Turn off the heat and remove the bay leaf. Blend the soup until it's pureed and smooth.

Divide each portion of soup into a bowl. Swirl in some coconut milk on top and garnish with crispy onions, toasted pine nuts, and cilantro.

Ingredients