Are you looking for a dish that will warm you up and fill you up after a long and difficult day? This fresh sweet potato and carrot soup with coconut milk and ginger will hit the spot! The secret is roasting the veggies before blending them, which gives the soup its unbelievably intense and slightly sweet flavour. It's all balanced out by drops of refreshing lime and spicy chilli flakes. In 35 minutes, you have a meal that will fuel your body with quality nutrients and a proper dose of fibre.
Nutrition (1 serving)
- 295 kcal
- 37 g carbohydrates
- 14 g fats
- 4 g protein
Per 4 portions
- 600 g sweet potato
- 400 g carrots
- 30 g vegetable broths
- 200 ml coconut milk
- 699,5 ml vegetable broth
- 1 tsp dried ginger
- 15 ml lime juice
- 10 ml olive oil spray
- salt
- chilli flake
- sweet potato crisps
- olive oil
- sour cream
Instructions
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Wash the sweet potatoes and carrots and cut them into larger chunks. Spray with oil and season with salt. Roast at 200 °C until tender (25‑30 mins).
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Scoop the flesh out of the sweet potatoes and add it to a saucepan together with the carrot. Add good‑quality vegetable stock cube, dried ginger, and 700ml of stock. Season with salt and lime.
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Mix it, adding coconut milk or cream to get a smooth and thick soup. If it's too thick, add some hot water.
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You can serve it with sour cream, greens, sweet potato crisp, a drizzle of oil and chilli flakes. Enjoy!
