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A soup is always welcome when the cooler season arrives. I offer you a version of a classic and rather timeless combination: carrots, sweet potatoes, coconut milk and ginger. Ready in just 20 minutes, it is perfect for a comforting dinner. To your pots and pans!
Recipe for a soup for 4 to 6 people:
- 350g of carrots
- 350g of sweet potato
- 1 onion
- 2-3cm of grated ginger
- 2 tablespoons of olive oil
- 800ml of water
- 25cl of coconut milk
- salt
For this recipe, you don’t actually need to weigh your ingredients. I put here some values that are suitable, but you are free to modify them if needed. Basically, you need as many carrots as sweet potatoes.
Peel the carrots and sweet potato(s) (depending on their size).
Cut them into pieces and place them in a saucepan.
Add the freshly grated ginger.
Peel and chop the onion.
Pour in the water, olive oil and salt to taste.
Cook for 15-20 minutes at boiling point.
Blend the soup (I use a hand blender for this) and then pour in the coconut milk.
If the soup is too thick for your taste, add a little more water until you reach your desired consistency. Also adjust the salt to your palate.
