Sweet Potato and Carrot Soup with Turmeric and Ginger
Ingredients
- Sweet potato (oven roasted)
- Carrots, 3
- Salt
- Pepper
- Thyme, 1 teaspoon
- Fresh turmeric, size of a fingernail
- Fresh ginger, size of two fingernails
- Creamed coconut, 1 tablespoon
- Blood orange, 1 whole
Preparation
Oven roast the sweet potato until tender.
Cook 3 carrots with salt, pepper, and 1 teaspoon of thyme to make approximately 1 liter of carrot soup.
Blend the roasted sweet potato, carrot soup, fresh turmeric, fresh ginger, and creamed coconut together.
Allow the mixture to cool down slightly.
Add one whole blood orange and blend again until smooth.
Serve with fresh chili, coriander, pepper, buckwheat sprouts, and a bit of ume shiso seasoning.
Notes
Blood oranges contain high levels of antioxidants and their skin is nutritious; try eating it for added benefits.
This soup is ideal for winter, is vegan, gluten-free, and pairs well with seasonal ingredients.
