I never really liked sweet potato and honestly I don’t know why… But that all changed, I have started to appreciate it and understood what a versatile vegetable it is!
And now it is the number one vegetable that I will always have in stock. Excellent to steam, replace potatoes, mash, turn into oven baked fries, and last but not least to make soup! This time I was into something with an Asian twist. So I added some turmeric, saffron, ginger, chili and coconut milk. And yes, that does the magic! What about you? Also a soup addict like me? If so, you should definitely try this recipe!
sweet potato & carrot soup
sweet potato & carrot soup with an Asian twist of ginger, chili, turmeric, saffron and coconut milk
- 625 gr sweet potato
- 350 gr carrot
- 10 gr ginger
- 12 gr garlic 2 cloves
- 110 gr yellow onion
- 12 gr red chili 1 piece
- 1 tsp turmeric
- 1 tsp paprika powder sweet / mild
- 1 pinch saffron
- 270 ml coconut milk
- 500 ml vegetable stock
- 250 ml water
- 2 tbsp peanut oil
- 2 tbsp lime juice
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 spices, 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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