I love this immune sweet potato carrot cream. The sweetness of the sweet potatoes and carrots make this a really cozy warming cream, it is delicious with crunchy croutons or on its own.
We use to eat it many times for dinner especially in winter. It freezes perfectly so I use to make a big batch and keep it in the freezer and whenever I feel tired or lazy and not super hungry to cook I just thaw and warm this soup and serve it together with some sides (hummus, toasts, legumes…) and dinner is done in a heartbeat.
Sweet potatoes are one of the richest natural sources of beta-carotene, which converts into Vitamin A in your body. This vitamin is critical to a healthy immune system (1)
Another soup I love taking to boost my immune system is my wild rice mushroom soup, packed with vitamins and great stuff!
Let’s go!
Gluten-free, Nut-free, Sugar-free, Vegan
Yield: 4-6 portions (depending on size)
Time: 30 min
Ingredients
2 Tbsp (30 ml) olive oil
1 white onion, chopped
3 cloves minced garlic
1 small piece chopped ginger
2 sweet potatoes cut into squares
3 carrots cut into slices the size of sweet potatoes
2 cubes vegetable bouillon
1 tsp paprika
1 tsp turmeric
1 l water
For the garnish
Croutons
Some spinach/basil leaves
Directions
1. Sauté the onion, garlic, and ginger for a couple of minutes in the olive oil
2. Add the turmeric, paprika, and bouillon cubes and stir for about a minute.
3. Add the sweet potatoes, the carrots, and the liter of water.
4. Bring everything to a boil and lower to medium heat, covering the pot with a lid, for 15-20 minutes until you see that the sweet potatoes can be pricked.
Beat everything with an arm mixer or a normal one until you get a creamy texture.
Add the garnish of your choice
By the way…
You can use another garnish: almonds, pistachios, black pepper, chickpeas, etc.
It will last you in the fridge in an airtight container 3-4 days or you can freeze it and reheat it when you are going to use it.
