Vegan Sweet Potato And Carrot Soup With Ginger
Vegan Sweet Potato And Carrot Soup With Ginger
Servings: 4 people
Equipment
- Blender
Ingredients
- 2 large sweet potato peeled and cubed (about 4-500 grams)
- 3 medium carrots peeled and sliced (about 300 grams)
- 1 thumbsize fresh ginger peeled and minced
- 1 large yellow onion finely chopped
- 1/2 tsp dark brown sugar
- 1 l vegetable stock
- 1 pinch chilli flakes
Instructions
- First add the onion and the sugar and fry them until the onion starts to caramelise and golden brown. Stir frequently during this.Then add everything else and cook the soup for 30 minutes or until the vegetables are soft.
- When the vegetables are soft enough blend the soup until it's creamy and smooth. Serve with toasted pumpkin seeds and/or toasted sage leaves.
