Sweet Potato and Carrot Soup
Sweet potatoes are a great source of vitamin A, which is important for maintaining good vision and a healthy immune system.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Sweet potatoes
- 300 gram Carrots
- 1 piece Onion
- 2 piece Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- Peel and chop the sweet potatoes, carrots, onion, and garlic cloves.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves, and sauté until fragrant.
- Add the sweet potatoes and carrots to the pot, along with the ground cumin, ground coriander, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until the vegetables are tender.
- Remove the pot from heat and let it cool slightly. Using an immersion blender or regular blender, blend the soup until smooth.
- Return the soup to the pot and stir in the coconut milk. Heat over low heat until warmed through.
- Serve the sweet potato and carrot soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.