Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 cm piece of ginger root
• 500 g sweet potatoes
• 300 g carrots
• 1 liter vegetable broth
• seasonings: 1 teaspoon caraway, 1/2 teaspoon turmeric, a pinch of cinnamon and pepper
• 1 tablespoon lime juice
• 200 ml coconut milk (or cow's milk though of course the soup will then no longer be vegan)

Preparation

1. In a large pot, heat 1 tablespoon of olive oil, add onion cut into cubes and stirring sauté on low heat for about 2 minutes.
2. Add grated garlic and ginger, stir. After a while, add the second tablespoon of oil and vegetables cut into cubes - sweet potatoes and carrots.
3. Sauté everything, stirring occasionally for about 7 minutes. Meanwhile, season the vegetables with salt (about 1/2 teaspoon).
4. Pour with hot broth, add seasonings (caraway, turmeric, cinnamon and pepper) and bring to a boil.
5. Cover and cook on low heat for about 15 minutes until vegetables are tender.
6. Add lime juice and milk and blend into a cream.