sweet potato & carrot soup with an Asian twist of ginger, chili, turmeric, saffron and coconut milk
peel the sweet potato and chip into cubes of 2,5 cm. Grate the carrot and chop the onion and garlic.
finely grate the ginger, deseed the chili and take out the membranes, roughly chop
heat the oil in a pan over a medium heat, fry the onion until translucent. Then add the garlic and fry for 2 minutes. Be careful not to let the garlic turn brown!
Add the species, ginger and chili, mix well and fry for another 2 minutes
Add the sweet potato and carrot. Mix well and fry for 2 minutes. Then add the coconut milk, stock and water and bring to a boil.
Let it simmer for 30 minutes over a low to medium heat. Stir regularly
Puree with a (hand) blender until it is a smooth soup. Season to your own taste with pepper, salt and lime juice
Optionally garnish the soup with chili, fresh coriander and lime zest
Is the soup too thick for you? Simple add some extra water
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