Carrot, Ginger & Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 8 carrots
  • 1.5 tablespoon coconut oil (or oil of your choice)
  • 2 tablespoons honey
  • 2 small sweet potatoes, peeled and chopped
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (leave out if you don't like your food spicy)
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 6 cups vegetable stock
Directions
  1. Preheat oven to 180 degrees or 356 degrees Fahrenheit
  2. Coat carrots in coconut oil and honey and roast in the oven for 40 minutes
  3. Coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 30 minutes or until tender
  4. Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent
  5. Add curry powder and cumin to onions and mix well for around one minute
  6. Add vegetable stock and simmer for 10 minutes
  7. Allow stock to cool a little
  8. Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree
Recipe by at https://www.caseyjade.com/carrot-ginger-sweet-potato-soup/