John Myers
Ingredients for 4 servings:
- 120 g sweet potatoes
- 200 g beetroot
- 140 g potatoes
- 70 g onion(s)
- 1 tbsp fat (ghee, butter or coconut oil)
- 1 orange(s)
- 2 slice(s) fresh ginger
- 1 clove(s) garlic
- Cinnamon powder, optional
- 1 liter of boiling water
- Instant vegetable broth
- Coconut flakes
- 2 tbsp, heaped cranberries, dried
- curry powder
- Coriander powder
- Paprika powder
- turmeric
- 250 g chickpeas, pre-cooked
- Cayenne pepper
- 150 ml coconut milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
very tasty and filling
Chop the onions and garlic. Dice the sweet potato, potatoes, beetroot, and orange. Heat the fat in a saucepan and sauté the onions and garlic. Add a pinch of cinnamon, if desired. When the onions are translucent, add the vegetables and ginger (not the orange yet). Sauté everything briefly. Mix the water with the vegetable stock and add it. Now you can add the orange. Let the soup simmer for at least 40 minutes. Then puree until smooth. Season to taste with the specified spices and add the coconut milk. When the soup is seasoned, add the chickpeas and heat briefly. Serve in bowls and garnish with coconut flakes and cranberries.
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