Warm up this winter with our delicious and quick recipe for carrot soup with ginger!
When the weather turns chilly, there's nothing more comforting than a warm bowl of soup. This carrot, sweet potato, and ginger soup is the perfect choice to warm up on cold days. It's rich in flavor and nutrients and easy to prepare. The sweetness of the carrots and sweet potatoes harmonizes perfectly with the warmth of the ginger. This soup is vegan, gluten-free, and can be made in less than 30 minutes. It's the perfect meal for a cozy evening.
4 servings, 40 minutes
Ingredients:
- 1 teaspoon olive oil
- 1 onion, diced
- 2 cloves of garlic, finely chopped
- 1 thumb-sized piece of ginger, chopped
- 300g carrots, peeled and diced
- 300g sweet potatoes, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- ½ teaspoon salt and freshly ground pepper
- 1 can of coconut milk
- 800ml vegetable broth (depending on how thick you like your soup)
- 1 seed pad mustard or radish microgreens
Preparation :
Step one : Sauté the onions in olive oil over medium heat in a deep saucepan until soft. Add the garlic and ginger to the onions and sauté for another 5-10 minutes until softened.
Second step : Add the carrots and sweet potato and sauté over medium heat for 5 minutes. Add the cumin and curry powder.
Third step : Deglaze with the vegetable broth, making sure nothing sticks to the bottom of the pan. Add the coconut milk.
Fourth step : Bring the mixture to a boil. Let it simmer for another 15 minutes.
Step five : Blend the mixture in a blender until smooth. Finally, garnish with a handful of mustard or radish microgreens. Enjoy!
