Ingredients: Spicy carrot soup with sweet potato & turmeric 4 people
- 1 teaspoon of coconut oil
- 400 g carrots, sliced
- 125 g sweet potato, diced
- 1 onion, cut into cubes
- 2 garlic cloves, finely chopped
- 1½ – 2 tablespoons ginger, finely grated
- 1 tbsp turmeric, finely grated
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1/3 teaspoon cayenne pepper
- 7.5 dl water
- 1 vegetable broth dice
- 1 can of coconut milk
- Juice from 1 lime
- Salt and pepper
Topping:
- 2 tablespoons coconut milk
- A little lemon zest
- 2 tablespoons turmeric roasted chickpeas, see recipe for winter salad with lemon chicken
How to make spicy carrot soup
- Melt coconut oil in a large saucepan on medium heat.
- Add carrots, sweet potatoes and onions.
- Let it sweat for about 5 minutes.
- Add garlic, ginger, turmeric and spices and let everything sweat for a few minutes.
- Add water and broth cubes and bring to a boil.
- Reduce heat and simmer for 25 minutes, until carrots and sweet potatoes are soft.
- Take the pot from the heat and mix the soup to puree with a stick mixer.
- Put the soup back on the stove, add coconut milk and lime juice and cook the soup again.
- Let it simmer for 5 minutes.
- Taste the soup with salt, pepper and some extra spices.
- Pour the warm soup into two bowls and serve with 1 tablespoon of creamy coconut milk, a little grated lemon zest and 1 tablespoon of turmeric roasted chickpeas to each dish.
Nutritional content per person (with topping): - Energy: 311 kcal
- Protein: 3.6 g
- Fat: 24.8 g
- Carbohydrates: 21.1 g
- Dietary fiber: 3.3 g
