Carrot and sweet potato soup

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3.8 14
A soup as bright as the sun! And since spring is still a long way off, the soup helps us to bridge the time until then (delicious).
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Sweet potatoes
  • 600 g Carrots
  • 1 red chilli pepper
  • 1 big onion
  • 1-2 TABLESPOONS Oil
  • 1/2-1 TEASPOON Asia Curry Paste
  • 1 can(s) (400 ml) unsweetened coconut milk
  • 2-3 TEASPOONS Vegetable broth (instant)
  • 3 Stem(s) Coriander
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Lime juice

Directions

  1. 1

    Peel, wash and chop the potatoes. Peel and wash the carrots. Cut about 1/2 carrot into slices. Cut the rest of the carrots into small pieces. Cut the chilli lengthwise, remove seeds, wash and cut into fine rings. Peel and chop onion.

  2. 2

    Heat the oil in a large pot. Fry carrots, potatoes, onions and half of the chilli in it. Stir in curry paste and sweat briefly. Add coconut milk, except 4 teaspoons, and 3/4 l water, bring to the boil and stir in the stock. Cover and simmer over medium heat for about 15 minutes.

  3. 3

    Wash coriander, shake dry, pluck off leaves. Finely puree the soup with a hand blender. Season to taste with salt, pepper and lime juice. Add carrot slices and cook for 2-3 minutes. Serve the soup. Stir 1 teaspoon of coconut milk into the soup in streaks. Sprinkle with coriander and the rest of the chilli.

Nutrition Facts

KCAL
410 kcal
CARBS
47 g
FATS
21 g
PROTEINS
6 g