Paleo Carrot and Sweet Potato Soup

Ingredients for 6 servings:

• 2 onions
• 2 tbsp ghee or clarified butter
• 100 g tomato paste
• 1 piece(s) ginger, approx. 5 cm
• 2 tbsp curry powder, yellow
• 1 tbsp paprika powder, mild
• 1 ½ kg carrot(s)
• 750 g sweet potatoes
• 2.3 liters of homemade vegetable broth or water
• ½ bunch parsley
• 1 can coconut milk, creamy
• Salt and pepper, black, freshly ground
• 1 dash of olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious, warming soup that even children enjoy

Peel the carrots and sweet potatoes, dice them, and set aside. Peel the onions, dice them, and sauté them in ghee or clarified butter until translucent. Meanwhile, peel the ginger and finely dice it. When the onions are nice and translucent, reduce the heat slightly and stir in the tomato paste, ginger, curry powder, and paprika, and sauté for a few minutes while stirring. Add the carrots and sweet potatoes and sauté briefly. Then deglaze the vegetables with the vegetable stock or water, bring to a boil, and simmer for 25 minutes. If using only water, add a little salt before cooking. Finely chop the parsley halfway through. After 25 minutes, stir in about 3/4 of the parsley and simmer for another 5 minutes. Stir in the coconut cream and purée the soup finely. Season to taste with salt and/or pepper, if necessary. Stir in the remaining parsley and a dash of good olive oil.