Sweet potato soup with fried onions

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Ahealthy, wintery soup from Caroline Brouwer . What else do you want? 

  • 4 tablespoons sunflower oil
  • 3 centimeters ginger root, peeled and finely grated
  • 1 teaspoon cumin powder (djinten)
  • ½ teaspoon cinnamon
  • ½ teaspoon curry
  • 4 garlic cloves, finely chopped
  • 3 tablespoons apricot jam
  • 600 grams sweet potatoes, peeled and diced
  • 250 grams of winter carrot in slices
  • 1.5 liters of vegetable stock
  • 2 red onions in thin rings
  • 3 sage leaves, in strips + sage leaf for garnish

Heat two tablespoons of the oil in a stockpot. Saute the ginger, spices and two cloves of garlic over a low heat for two minutes. Add the jam and cook for a further two minutes.

Add the potato and carrot, pour the stock into the pan and bring to the boil. Boil the soup for 15-20 minutes until the vegetables are done. Blend the soup with an immersion blender or in a blender and add salt and pepper to taste

While the soup is cooking, fry the onion rings in the remaining oil for 8-10 minutes until golden brown. Add the remaining garlic along with the sage leaves and fry for a few more minutes.

Ladle the soup into bowls, serve with onion rings and garnish with a fresh sage leaf if desired. Delicious with baguette and fresh cream cheese with herbs.


Source: Culy by culy.nl
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