800 g sweet potatoes, 2 onions, 50 g fresh ginger, 2 tablespoons of cooking oil, 1 l vegetable broth, 100 ml of orange juice, 150 g crème fraîche, 2 mixed teaspoons of ground cumin, 2 tsp. Turmeric, salt, freshly ground pepper
Peel the sweet potatoes, peel the onions, cut both into cubes. Peel the ginger and cut it into small cubes.
Heat the cooking oil in a large saucepan and braise the sweet potatoes, onions and ginger in it. Pour in vegetable broth and cook with the lid on about 15 minutes over medium heat.
Puree the soup, mix with the orange juice and crème fraîche. Season with the spices.
Peel the sweet potatoes, peel the onions, cut both into cubes. Peel the ginger and cut it into small cubes.
Heat the cooking oil in a large saucepan and braise the sweet potatoes, onions and ginger in it. Pour in vegetable broth and cook with the lid on about 15 minutes over medium heat.
Puree the soup, mix with the orange juice and crème fraîche. Season with the spices.
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