Carrot soup with ginger, sweet potato and green dukkah
I have been getting a lot of requests for more dinner recipes, which is something I know that I am not very good at posting, but when you live in a country where it is completely dark at dinnertime most of the year, then it can be a bit hard to get some decent photos. Not to worry though, haha I have been making dinner for lunch (and once even for breakfast!!) just so I could take photos to share with you lovelies – if that is not dedication then I don’t know what is ;) The first in line of the dinner recipes is this colorful carrot soup with sweet potato and ginger – it is perfect in this cold weather, not just to keep warm, but also to fight of colds and sniffles. I served the soup with a little coconut cream, green dukkah, chili powder and naan bread (schhh it was store bought and not very healthy, but it taste so good!).
Carrot soup, 4 servings:
400 grams of carrots, chopped / about 4 cups
125 grams of sweet potato, chopped / about 1 + 1/4 cup
1 onion, chopped
2 cloves of garlic, minced
1 1/2 tablespoon finely grated ginger
750 ml vegetable broth / a little more than 3 cups
1 teaspoon ground cumin
1/2 teaspoon ground cilantro
1/3 teaspoon ground chili
1 can / 400 ml coconut milk
The juice of one lime
Note: I like my soups quite thick and creamy, but you can always add more vegetable broth or coconut milk if you like
2 tablespoons sesame seeds
3 tablespoons chopped almonds
4 tablespoons chopped pistachios
1 teaspoon ground cumin
2/3 teaspoon ground cilantro
2/3 teaspoon chili
1 teaspooon wheatgrass powder – optional
Inspired by Det skal smage af noget
- In a large pot, melt a little coconut oil on medium heat and add the carrots, sweet potato and onion and let it sweat for 5-10 minutes. Then add the ginger and garlic and let it cook for a couple of minutes.
- Add the vegetable broth and spices, stir well and bring it to a boil before reducing the heat to low/medium and let it simmer for 20 minutes.
- While the soup simmers you can make the dukkah by simply adding the nuts and seeds to a dry pan on medium to high heat and toast them for a couple of minutes. Then you add the spices to the pan and toast them lightly until they become nice and fragrant. Then take the dukkah of the pan, let it cool down and mix in the wheatgrass powder.
- When the soup have simmered for about 20 minutes and the carrots and sweet potatoes are tender, you take the pot of the heat and use an immersion blender (or a regular blender) to puree the soup.
- Put the pot back on the stove and add the coconut milk and lime juice, bring it to a slow boil again and let it simmer for anther 5 minutes. Season with salt and pepper and if needed add some more spices to adjust the flavor to your liking.
- I served the carrot soup with a little coconut cream, green dukkah, chili flakes and naan bread, enjoy!