in Soup Recipes

Sweet potato and carrot cream soup

updated

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Ingredients for 8 servings:

  • 1 kg sweet potatoes
  • 800 g carrot(s)
  • 2 onions
  • 40 g ginger
  • 1 liter vegetable broth
  • 2 tsp, heaped paprika powder
  • 2 pinches of salt
  • n. B. Pfeffer
  • 200 g crème fraîche
  • 2 stalks of flat-leaf parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the onions and ginger. Peel and finely chop the sweet potatoes and carrots. Heat the oil in a saucepan and sauté the onions and ginger. Add the sweet potatoes and carrots and sauté briefly. Pour in the broth and season with paprika, salt, and pepper. Simmer for 20 minutes. Wash the parsley, pat dry, and chop. Blend the soup with an immersion blender until smooth. Serve with the parsley and crème fraîche. Serve with a fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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