in Soup Recipes

Sweet potato and carrot soup with lemon and ginger

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Ingredients for 4 servings:

  • 600 g sweet potatoes
  • 2 carrots
  • 1 onion(s)
  • ½ lemon(s)
  • 2 cm ginger root
  • 1 liter vegetable broth
  • 100 ml cream
  • ½ tsp mint, dried
  • 15 g butter or oil
  • salt and pepper
  • Chili, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onion and sauté briefly in butter or oil. Deglaze with vegetable stock and add the diced carrots and sweet potatoes, along with the finely diced ginger. Simmer for about 20 minutes. Meanwhile, squeeze half a lemon. Check that the carrots and sweet potatoes are tender; if not, cook for another 5 minutes. Then puree with a hand blender. Add the cream, mint, and lemon juice, mix, and season with salt and pepper. If you like it spicy, add a little chili.

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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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