Warm up this winter with a delicious and nutritious Carrot, Sweet Potato and Ginger Soup recipe
When the weather starts getting chilly, there's nothing more comforting than a warm bowl of soup. This carrot, sweet potato, and ginger soup is the perfect way to warm up on a cold day. It's packed with flavor and nutrients and is easy to make. The sweetness of the carrots and sweet potatoes pairs perfectly with the warmth of the ginger. This soup is vegan, gluten-free, and can be made in under 30 minutes. It's the perfect meal for a cozy night in.
4 people, 40 minutes
.You will need:
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 thumb sized piece of ginger, minced
- 2 cup carrots, peeled and diced
- 3 cup sweet potato, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- ½ teaspoon of salt and freshly ground pepper
- 1 can coconut milk
- 3-4 cup vegetable stock (depending on how thick you like your soup)
- 1 seed pad of mustard microgreens or radish microgreens
Step one: Fry the onions in olive oil on a medium heat in a deep sided cooking pot until softened. Add the garlic and ginger to the onions, frying for a further 5-10 minutes, until softened.
Step two: Add the carrots and sweet potato to the mixture, frying under a medium heat for 5 minutes. Add the cumin and curry powder.
Step three: Add the vegetable stock to the mixture, making sure nothing gets stuck to the bottom of the pan. Add the coconut milk.
Step four: Bring the mixture to the boil. Simmer for a further 15 minutes.
Step five: Using a blender, blend the mixture until smooth. Finally garnish with a handful of mustard microgreens. Bon appetit!