Carrots soup

Carrots soup

Ingredients

  • 400g sweet potatoes, peeled and cut into small pieces
  • 400 carrots, peeled and cut into 1cm thick slices
  • 3 tbsp olive oil
  • 1 yellow onion, peeled and diced
  • 2 garlic cloves, peeled and thinly sliced
  • 6 cups vegetable stock (water + 1 vegetable bouillon cube)
  • ½ cup coconut milk (optional)
  • For spicy taste 1 tsp red curry paste (optional)
  • ½ tsp ground cumin
  • ½ to ¾ tsp salt, pepper to taste

Cooking Instructions

  • 1.Preheat the oven to 200C. On the baking sheet, put a baking paper and place pieces of sweet potato and carrots.
  • 2.Drizzle with olive oil. Roast for 20-30 minutes.
  • 3.Heat the soup pot to medium-high, add 2 tbsp of olive oil and cook the onion for 5-7 minutes.
  • 4.Add garlic, cumin and (red curry paste), stir with the wooden spoon for 30-60 sec.
  • 5.Watch out for the garlic not to burn. Add coconut milk if any.
  • 6.Pour vegetable stock, add roasted carrots and potato.
  • 7.Bring mixture to the boil, reduce the heat and continue cooking for another 10 minutes.
  • 8.Remove from the heat, let it cool and blend it with stick blender until very smooth. Season to taste.
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