May 9, 2018

Sweet Potato Purple Carrot & Cabbage Soup


2 peeled sweet potatoes and purple carrots,
1/2 purple cabbage,
1 tsp olive oil,
1 tsp sea salt,
1 cup coconut milk,
1 cup filtered warm water,
1 large leek,
Fresh rosemary,
1/2 lemon juice,
1 tsp garlic powder
Sesame seeds to sprinkle,
1 tsp guar gum


1. In a large pot, heat olive oil with sliced leeks. When they are caramelized, add chopped potatoes, carrots and cabbage.

2. Cover with filtered warm water, bring to boil for 10 minutes.

3. Pour veggies ( set aside some veggies to decorate if you want) and water into the food processor, mix on high speed until completely smooth.

4. Transfer soup into a deep pot, add 1/2 cup coconut milk, garlic, salt and lemon juice. Cook on medium heat stirring well for 5-6 minutes.

5. Remove from the oven. Pour in a bowl.

6. In a small bowl, mix 1 tsp guar gum and  remaining 1/2 coconut milk. Whisk untik thicken.

7 . Top cream over the soup. Decorate with sesame seeds, fresh rosemary leaves.


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