Creamy carrot soup with soft spices
A velvety carrot and sweet potato soup gently spiced with cumin, curry, and turmeric, simmered with onions and vegetable broth, then finished with soy cream for a smooth, comforting richness and warm, aromatic depth.
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 200g sweet potatoes, chopped in medium cubes
- 800g carrots, chopped in medium cubes
- 110g onion, sliced in medium chunks
- 40g good quality margarine
- 1/2 tsp cumin seeds
- 3/4 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 2.5 tsp veggie broth powder
- 140g soy cream
Instructions
- Heat up the margarine in a large pot under medium heat, and fry the onions with the cumin seeds until they get soft.
- Add sweet potatoes and carrots, all spices, and cover with boiling water.
- Cover with a lid and cook over medium heat until all vegetables are soft. The soup shouldn't be boiling hard, just softly.
- Add soy cream, and blend with an immersion blender.
- Serve hot with some sweet potato rolls!