carrot, sweet potato, and ginger soup

Carrot, Sweet Potato, and Ginger Soup by ingarden

4 people, 40 minutes

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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

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Preparation:

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!

superfood mix with mustard microgreens