Purple carrot and weet potato soup
All the same as the orange - just looks totally out of this world!
Servings: 4 people
Equipment
- Blender or food processor
Ingredients
- 2+2 tbsp olive oil
- 6 medium/large purple carrots quartered lengthwise
- 3 medium/large orange carrots quartered lengthwise
- 1 large purple sweet potato cut into roasting pieces
- 2 litre vegetable stock
- 1 large yellow onion chopped
- 1 bulb garlic as a whole for roasting
- 100 ml coconut milk or oat milk
- 1/2 tsp cumin seeds
- 1 large thumb size fresh ginger minced
- 1/2 red chilli pepper finely sliced
- salt and pepper to taste
Instructions
- Cut up the vegetables and place them on a baking sheet (toss with 2 tbsp of olive oil) with the whole garlic bulb and roast them for 25 minutes, until they are soft.
- In a large pan, heat 2 tbsp of olive oil and the yellow onion, the minced ginger and the chilli to soften for a minute or two. Then add the cumin seeds for 2 more minutes.Next step is adding the roasted purple carrots and sweet potatoes. Stir well and add the stock with the coconut or oat milk. Cook for 10 minutes.
- Blitz the whole thing with a blender or in the food processor and serve it with a dollop of vegan yogurt or coconut yogurt on the top. You can also add bread croutons on the side. Enjoy!
