Sweet Potato Soup with Orange and Turmeric

Ingredients

• 500 g Sweet potatoes
• 200 g carrots
• 2 shallots
• 20 g Ginger
• 1.5 tbsp Coconut oil
• 900 ml vegetable broth
• 2 Oranges (juice)
• 30 g Turmeric root (approx. 4 thumb-sized roots)
• 0.5 tsp Black pepper
• 0.5 tsp Cardamom
• 0.5 tsp cinnamon
• 80 ml Coconut milk
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash, and dice the sweet potatoes and carrots into small cubes. Peel and finely chop the shallots. Peel and grate the ginger.

2. 2.

   Heat 1 tbsp of coconut oil in a pot. Add the shallots and sauté for 2 minutes over medium heat. Add the diced sweet potatoes and carrots, as well as the ginger. Sauté briefly, then pour in the broth and simmer over medium heat for 20-25 minutes.

3. 3.

   Meanwhile, juice the oranges and grate the turmeric. Melt the remaining coconut oil in a pot over medium heat, sauté the turmeric for 2-3 minutes. Reduce the heat and add pepper, cardamom, and cinnamon. Let it steep for about 3 minutes. Then deglaze with coconut milk and orange juice, bring to a boil, and blend everything finely with an immersion blender.

4. 4.

   Season the sweet potato soup with salt and pepper and blend very finely with an immersion blender. Add more broth or simmer to your desired consistency.

5. 5.

   Fill the sweet potato soup into bowls, pour some of the orange-turmeric milk on top, and decoratively swirl it in with a spoon.