Wednesday, 11 December 2013

Sweet potato & Carrot Soup with Ginger flavor

The natural sweetness of this carrot and sweet potato soup is complemented by the spiciness of curry powder and cumin. Full of beta-carotene and a good source of fiber, this is a wonderfully nutritious meal. Enjoy with whole grain bread or crackers.This sweet potato carrot soup is easy, delicious, nutritious, and is good for a winter day. An addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional - the soup is just as smooth and tempting without it.
Prep Time: 15 minute|Cook Time: 30 minutes
Oil (prefer olive oil)
2 tsp.
1 no
Cumin powder
2 tsp.
Curry powder
2 tbsp.
Ginger grated
1 tbsp.
4 no’s
Sweet potato
4 no’s
Vegetable stock
2 1/2 cups
Salt & pepper
½ tsp.(or more )
Fresh cream/Greek yogurt(curd)
¼ -1/2 cup
 To garnish  
Coriander leaves
Few sprigs
1 tbsp.
1. Heat oil in large saucepan. Add the onions and grated ginger.Cook until they become soft, about 3 minutes. SOUP12. Stir in cumin and curry powder and cook for 1 minute.Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Now add cumin and curry powder and bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.SOUP23. Strain out vegetables and when cool, transfer vegetables to a blender and blend until smooth, working in batches. Season well with salt and pepper to taste. SOUP34. Pour vegetable puree back into the saucepan and stir until well blended and smooth. Dry roast the dry red chillies and ground it in dry blender.We are using this ground red chillies as paprika.Serve with a dollop of yogurt on top.
IMG_20131212_070744 Notes
Addition of garlic is not that necessary,But can also be added if you like.
Croutons or roasted bread pieces can  be immersed in soup or get some soup sticks for serving.
Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.


Ragi(finger millet) Poori