Sweet Potato, Carrot & Ginger Soup

This recipe was inspired by Sweet Potato & Coconut Soup by Fig & Cherry.

4 sweet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1/2 onion, sliced
1 inch of ginger, peeled and sliced
1 clove of garlic, sliced
curry powder
2 cups of milk

1) In salted water cook sweet potatoes and carrots till tender.
2) In oil cook onions, ginger and garlic, adding cumin and curry powder to taste. Season with salt and pepper.
3) Puree cooked sweet potatoes and carrots, with onions/garlic/ginger and some of the cooking liquid
4) Tip: add 2 cups of milk to an empty blender to "clean" it and get all of the leftover vegetable puree. Add the milk back to the pot with the rest of the blended vegetables and heat through.
5) Adjust for salt & pepper, adding cumin and curry if necessary.
6) Serve with chopped cilantro and a dollop of sourcream.

Note: this will freeze great!

P.S. Jenny, recognize the backdrop? :)


tara said...

Looks delicious and easy; what a great, simple meal. Sounds like a great combination of flavors - thanks for posting!

recipes2share said...

you have posted so many summery & delicious recipes over the summer weeks - it's always such a pleasure to see your photographs!

Christie @ fig & cherry said...

Wow, fantastic adaptation! i dare say it's better! I love ginger and cumin with sweet potato and sour cream too - delish!

Debbie said...

I love sweet potatoes and this sounds delicious as well as being simple to make. I can't wait to give it a try this weekend.

Anonymous said...

this looks wonderful. do you remember how many servings this made?

Olga said...

Thanks! And I hope you will check in to see my answer :)

I don't really measure things, so I'm going to guess at least 4, but most likely 6. It just all depends on the size of the potatoes and how hungry you are.

Also, I'm not sure if I've mentioned it before, but it freezes really well.

buy viagra said...

This recipe is super delicious, I like a lot.

Karen_tfl said...

I cannot have dairy. However , I was wondering if this recipe would work with rice milk, coconut milk, or almond milk?

Olga @ MangoTomato said...

Karen, absolutely!