Sweet Potato Soup

Sweet Potato Soup

I felt like a yummy carrot & ginger soup for a while now. This soup turned into something slightly different, though, although a carrot and ginger do add their taste. It’s creamy but fruity at the same time and will surely please your taste buds.

Ingredients (serves 2): 
1 tbsp. canola oil
1 clove garlic
fresh ginger, 1 inch cube
1 carrot
1 rutabaga (small)
2 sweet potatoes
1 apple
1/2 onion
1 tbsp. cumin
1 tsp. coriander
1 tsp. chili powder
1/4 tsp. curcuma
1 cup coconut milk
1 cup water
2 tbsp. lime or lemon juice
salt and pepper to taste
optional: sunflower or other seeds, croutons for garnish

Directions:
1. Heat the oil in a cooking pot. Roughly chop garlic, ginger and onion, throw into the pot and sauté for a few minutes on low-medium heat, careful not to burn anything.
2. Roughly chop the veggies and fruit and add to the cooking pot. On medium heat, cook for a few minutes, stirring often. Then add the spices for another 30 seconds or so.
3. Add the coconut milk and water. Let simmer for about 20-30 minutes, until the veggies are tender. Using an immersion blender, puree the soup.
4. Add the lime/lemon juice, taste for salt and pepper and you’re good to go!