carrot-ginger soup



  • 500 g Sweet potatoes
  • 500 g Carrots
  • 2 Onions
  • 1 clove of garlic
  • 20 g ginger
  • 2 tbsp Coconut oil
  • 800 ml vegetable broth
  • 1 small pomegranate
  • 3 stems coriander
  • 3 stems mint
  • 3-4 tbsp Lemon juice
  • 200 ml Coconut milk
  • 2 tsp ground cumin
  • 1 tsp Cayenne pepper
  • Salt pepper


  1. Peel the sweet potatoes and carrots and cut them into large pieces. Peel and roughly dice onion, garlic, and ginger. Heat coconut oil in a saucepan and sauté vegetables in it for about 3 minutes. Deglaze with vegetable stock and simmer on low heat for 15-20 minutes.
  2. Halve the pomegranate and knock out the stones. Wash the coriander and mint, shake dry, pluck the leaves from the stems and roughly chop.
  3. At the end of the cooking time, finely puree the vegetables with a blender. Add lemon juice and coconut milk except for 4 tbsp. Season with cumin, cayenne pepper, salt, and pepper. Pour soup into bowls, pour 1 tablespoon of coconut milk over them and garnish with pomegranate seeds, coriander, and mint.

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