Delicious creamy soup made of sweet potatoes and carrots. Although both sweet potatoes and carrots are sweet, the soup is not bland at all. It is ideal for cold autumn evenings. Thanks to ginger and chilli, it warms you up perfectly. It is easy to prepare. Using vegetable broth, you will get a 100% vegan soup. It is very quick and requires very little work. Just peel the vegetables and roast them in the oven, then throw everything into a pot and blend.<\/p>\n\n\n\n
Recipe modifications:<\/strong><\/p>\n\n\n\n
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If you do not like coconut milk, you can replace it with 12% fat cream.<\/li>\n\n\n\n
If the soup is too thick for you, you can add more broth to, e.g. 1.5 – 2 l.<\/li>\n\n\n\n
You can sprinkle the soup with fresh parsley or coriander. For crunch, also add croutons, pumpkin seeds, roasted nuts, e.g. walnuts or puff peas.<\/li>\n\n\n\n
You can season the soup with soy sauce.<\/li>\n\n\n\n
To add an Asian character and slightly sour the soup, you can add lime juice. You can fry lemongrass and\/or kaffir lime leaves together with ginger and chilli. The soup will then take on a completely different taste.<\/li>\n<\/ul>\n\n\n\n\n\n\t\t\t
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