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Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
Anna Lewandowska

Sweet potato, carrot and tomato cream soup

A winter cream soup of tomatoes, carrots, sweet potato and parsley root, spiced with turmeric and finished with fresh basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Soup
Cuisine: Polish
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 3 tomatoes
  • 2 carrots
  • 1/2 sweet potato
  • 1/2 parsley root
  • 1/4 onion
  • 1 garlic clove
  • 1 teaspoon clarified butter
  • a few fresh basil leaves
  • 1 teaspoon turmeric
  • a pinch of sea salt
  • a pinch of black pepper
  • 1 teaspoon coconut sugar

Method
 

  1. Blanch the sweet potato.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
  2. Wash, peel and dice the remaining vegetables.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
  3. Heat the clarified butter in a pot, add the onion and the finely chopped garlic and fry them for a short time.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
  4. Add the diced vegetables and pour in enough water to cover them.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
  5. Add the turmeric, salt, pepper and coconut sugar, then cook until the vegetables are tender.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower
  6. Stir in the fresh basil and blend the soup until smooth.
    Hands in a yellow jumper holding a bowl of creamy orange soup topped with basil and an edible flower

Notes

Calories and the number of servings are approximate, estimated from typical ingredient amounts.