Yield: 4 people
CARROTS, PUMPKIN AND SWEET POTATO SOUP WITH A HINT OF TRUFFLE
A classic soup recipe that I do regularly, especially for the kids. The taste is so sweet, it's like a dessert. I've added some superfood too so it's a powerhouse soup without dairy and 100% vegan, yum !
Ingredients
- 1 ½ liter water
- 1 organic veggie broth
- 3 carrots, chopped, (approx. 400 gr)
- 400 gr pumpkin, chopped
- 1 big sweet potato, chopped, (approx. 400 gr)
- 1/2 cm fresh ginger root, grated
- 2 garlic cloves, grated, reduce to 1 clove if you don't want the soup too spicy
- Black gomasio and fresh ground pepper to taste
- 1 drizzle of truffle oil (after serving on top of each bowl), optional
Instructions
- Bring the water and the broth to a boil. In the meantime, chop into cubes your carrots, pumpkin and sweet potato. By cutting them small, you will reduce the cooking time.
- Add carrots and sweet potato first to the boiling water and boil for about 5 minutes.
- Add pumpkin cubes to the water, then garlic, ginger, gomasio and fresh ground pepper to taste.
- Let boil again for about 10 minutes (or until the vegetables are all fork tender). Then blend until smooth and deliciously creamy with an immersion blender or transfer the soup to a blender. Add more water or some vegetal milk if it is too thick.
- Divide the soup amongst 4 bowls and add truffle flakes and/or truffle oil on top of each bowl (at the very end to keep its flavor).
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