GINGERSWEET CREAM SOUP
The other day I was talking to my friend (she happens to own a YouTube channel) and she recommended me a (vegan)vegetarian recipe, very easy and simple to make with basic ingredients and with a twist. So she asked me if I could do it and "review" it. Was a little bit of a struggle to get the sweet potatos because it seems people get crazy shopping food and supplies before the weekend so we didn't find any potatos at the local market but yesterday I made sure to have all ingredients and had this rolling today!
Gluten Free / Vegetarian / Vegan
☂ 150 g cherry tomatos cut in halves
☂ 250 g sweet potato (I used a fairly small one)
☂ 3 medium sized carrots
☂ 2 garlic cloves
☂ 1 white onion
☂ small piece of ginger
☂ 1,5 tablespoon olive oil (for frying)
☂ 1 teaspoon sweet paprika
☂ 1/2 teaspoon of mild smoked paprika (optional)
☂ 1/2 teaspoon salt
☂ 4 glasses of water
☂ Almonds, nuts to sprinkle, or, as I used leaf parsley, black pepper and smoked paprika
1. In a medium sized pan, fry the little cubes of onion until tender, add the minced garlic, and cherry tomatoes cut in halves. Roast well until fairly tender. Do not burn the garlic or onion because the taste might turn bitter.
2. Add the carrots and sweet potato cut in medium chunks (so they boil faster) alongside with the piece of ginger that you need to grate.
3. Add the paprika. Add 3 glasses of water and let boil covering the pan.
4. Once veggies are tender (you can try with a spoon), retire from heat, wait until it cools a little and get your blender and blend the soup until is completely creamy. Add salt according to your taste.
5. Serve warm with almonds and nuts on top or, as I did, with some fresh parsley, black pepper and paprika.
Enjoy!
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