Sweet potato soup with orange turmeric Milk
Turmeric roots not only give a great color, but also contain a lot of anti-inflammatory substances. Together with the antioxidant and antithrombotic effect, they make the roots useful protection against heart disease.
Season the soup to your own taste. Ginger fans, for example, can add additional ginger to the orange turmeric milk. If you like it spicy, refine the soup with chili flakes. In a time crunch? Use powdered turmeric instead of fresh grated.
Ingredients
- Ingredients
- 18 ozs Sweet potato
- 8 ozs carrots
- 2 shallots
- ¾ oz ginger
- 1 ½ Tbsps Coconut oil
- 32 ozs Vegetable broth
- 2 Navel Orange
- 1 oz turmeric roots (about 4 roots as thick as your thumb)
- ½ tsp Black pepper
- ½ tsp Cardamom
- ½ tsp cinnamon
- 3 ozs Coconut milk
- salt
- peppers
Preparation steps
Peel sweet potatoes and carrots, wash and cut into small cubes. Peel and finely chop the shallots. Peel ginger and grate finely.
Heat 1 tablespoon coconut oil in a saucepan. Add shallots and sauté over medium heat for 2 minutes. Add sweet potato and carrot cubes and ginger, fry briefly, then pour broth and simmer over medium heat for 20-25 minutes.
Meanwhile, squeeze oranges, peel turmeric and grate finely. Melt remaining coconut oil in a saucepan over medium heat, sauté turmeric for 2-3 minutes, reduce heat and add pepper, cardamom and cinnamon. Leave to infuse for about 3 minutes. Then deglaze with coconut milk and orange juice, bring to the boil once and finely puree everything with a hand blender.
Season sweet potato soup with salt and pepper and also puree very finely with a hand blender. Depending on the desired consistency, add some more broth or let it simmer down.
Pour sweet potato soup into plates, spoon some of the orange turmeric milk on top of each and stir it in decoratively with a spoon.