John Myers
Ingredients for 4 servings:
- 10 large carrots
- 3 large sweet potatoes
- 1 large onion(s)
- 1 clove(s) garlic
- 1 piece(s) of ginger root, approx. 3 cm
- some chili pepper(s), fresh
- n. B. Oil for frying
- e.g. vegetable broth
- e.g. salt and pepper
- n. B. Spring onion(s) or parsley for garnishing
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
vegan, with ginger and chili
Wash, peel, and dice all ingredients. Add oil to a pot and sauté the onion, garlic, ginger, and chili. Add the sweet potatoes and carrots and sauté for another 2-3 minutes. Deglaze with vegetable stock and top up – just enough to cover everything by a finger’s width. Simmer for about 20-25 minutes. When everything is cooked (test with a knife), mash or puree and season with salt and pepper. Serve and garnish with spring onion rings or chopped parsley. Tip: Nothing goes wrong with this soup. Feel free to let your imagination run wild. For example, add more sweet potatoes or regular potatoes.
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