Creamy Carrot and Sweet Potato Soup

The combination of sweet potato, carrot, ginger, and coriander may seem a bit unusual, but the soup has an excellent flavor. The soup can be served with a spoonful of yogurt and garnished with coriander leaves. It will also be great with toasted bread cubes or golden croutons.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 teaspoon Ginger, fresh

  • 3 pieces Carrot, fresh

  • 1 piece Sweet potato

  • 750 ml Soup base, chicken, cube

  • 1 teaspoon Spices, coriander - seeds

  • 0.5 teaspoons Salt, table

  • 2 pod Garlic, fresh

Steps

  1. Peel and finely chop the onion and garlic. Clean the carrots, wash them (peel if necessary), and cut them into smaller pieces. Peel, clean, and wash the sweet potato. Cut the sweet potato into approximately 1.5 cm cubes.

  2. Heat olive oil in a large pot and sauté the chopped onion until translucent. Add the grated ginger and sauté for about 30 seconds. Then add the carrots and sweet potato and sauté everything together for another 1 to 2 minutes while stirring.

  3. Pour the broth into the pot and slowly bring the contents to a boil over moderate heat. Once the liquid boils, reduce the heat and season the soup to taste with coriander and salt. Simmer gently until the sweet potato and carrots are completely tender.

  4. Remove the pot from the heat, add the chopped garlic, and blend the soup until smooth. Return the pot to the stove and bring the soup to a boil once more. Remove from heat, serve in soup bowls or cups, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 98.63 kcal
  • Fat: 5.77 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 9.52 g
    • Sugars: 3.17 g
  • Protein: 0.58 g
  • Fiber: 1.73 g