Dairy-Free Egg-Free Spiced Carrot and Sweet Potato Soup

Ingredients

• about 450 g Carrots
• about 450 g Sweet potatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 4 cups Vegetable broth
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1/4 tsp Turmeric
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Chop carrots and sweet potatoes into bite-sized pieces. Dice onion and mince garlic.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add onion and garlic and sauté until softened (about 5 minutes).
4. 4Add carrots and sweet potatoes and cook for another 5 minutes.
5. 5Add vegetable broth, cumin, coriander, turmeric, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
6. 6Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. 7Stir in lemon juice and cilantro.
8. 8Serve hot.

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