Carrot Sweet Potato Soup

Ingredients

• 3 Carrots
• 300 g sweet potatoes (1 sweet potato)
• 20 g ginger (1 piece)
• 1 EL olive oil
• 1 TL curry powder
• 700 ml vegetable broth
• 20 g chives (1 bunch)
• 5 g edible flowers (1 handful)
• 100 ml soy cream
• Salt
• Cayenne pepper
• 1 EL lemon juice

Instructions

1. 1.

   Peel carrots and sweet potatoes, cut into cubes. Peel ginger and finely chop.

2. 2.

   Heat oil in a pot. Sauté carrots, sweet potatoes, and ginger over medium heat for 2–3 minutes until lightly browned. Sprinkle curry powder on top, sauté for another 2 minutes, then add broth. Simmer the soup at low heat for about 25 minutes.

3. 3.

   Meanwhile wash chives and edible flowers, pat dry; finely slice the chives into small rolls.

4. 4.

   Puree the soup with soy cream, season with salt, cayenne pepper, and lemon juice. Garnish the soup with chive rolls and edible flowers.