Asian Sweet Potato Soup with Carrots
500 g sweet potatoes, peeled and cut into chunks
300 g carrots, peeled and cut into chunk
2 tbs sesame oil
1 tbs ghee1 tbs yellow curry paste
2 onions, finely chopped
2 garlic cloves, crushed
1 tbs tumeric
1 pn cumin
800 ml vegetable stock
500 ml coconut milk
1 bunch Thai basil
Pumpkin seed oil
This creamy and vegan sweet potato soup with carrots is super simple and also delicious. With just a handful ingredients you get a soup that also can be served for a special dinner to impress your family or friends.
Heat oven to 220 C and put sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbs sesame oil, tumeric and cumin.
Roast the veggies in the oven for 25-30 mins or until caramelised and tender.
Meanwhile heat ghee in a sauce pan and stir fry onions until golden brown.
Add garlic and stir for 1 min before adding the stock.
Simmer for 5-10 mins until the onions are very soft, then set aside.
Pour coconut milk into saucepan.
Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.
Serve with fresh Thai basil and a dash pumpkin seed oil.