4 servings; 10 min preparation; 35 min cooking time.
Probably you have noticed already, but sweet potatoes are one of my ultimate favorite products. They are so versatile in usage and full of healthy essential nutrients. I really love the flavor and color when you roast them. So why not making a delicious silky soup using roasted potatoes.
To make the color pop up even more and increase the sweetness, I roasted carrots as well. So this soup is actually a celebration of orange colors and vegetable sweetness. And when you know that it’s full of potassium, vitamin A, C, K and B6 vegetable fibers and Magnesium, you would love it.
The coconut milk not only creates this velvety texture, but it also adds beneficial fatty acids. Although they are mostly saturated, they have a positive effect on your blood pressure and cholesterol level.
- 250 g sweet potato (1 medium size potato)
- 200 g carrots
- 1 tsp paprika powder
- 1 tbsp mild olive oil
- 1/2 tsp salt
- 1 small onion, wedged
- 400 ml coconut milk
- 1 vegetable bouillon cube
- 1/2 tsp ground nutmeg
- 1/2 salt
- 1/2 white pepper
Preheat the oven to 200 degrees C/400 degrees F.
Peel the sweet potato and carrots and chop them roughly. Lay the pieces on a baking tray. Season with paprika and salt. Drizzle the olive oil and spread it evenly. Make sure that all pieces are covered with spices and oil.
Roast the vegetables in the preheated oven for 20 min or until soft. Set aside.
Saute the onion wedges for 3 to 4 min. When soft, add the roasted vegetables. Stir well.
Add the coconut milk and bouillon cube. Season with nutmeg. Use a hand-stick mixer and cream the soup. Add a little bit of water, if it’s too thick.
Turn the heat a little lower and let the soup simmer for 10 min. Season with salt and pepper. Enjoy!