Carrot, Sweet Potato and Ginger Soup

Authorkaren@myhealthylife.meCategoryDifficultyBeginner

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
1

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

2

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

3

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

4

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.

5

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

6

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

 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

Directions

1

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

2

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

3

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

4

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.

5

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

6

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.

Carrot, Sweet Potato and Ginger Soup

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