A delicious soup, combining the sweetness of carrots with the earthy flavours of curcuma and garam masala and some gingery heat, with the sweet potato pulling it all together. A dash of sumac works well with the lime juice to give some acidity to the soup. Enjoy!
About ten medium-sized carrots
One large sweet potato
Two cloves of garlic
Half a teaspoon of ground curcuma
A dash of sumac
Half a teaspoon of Garam Masala
Two bay leaves
Half a lime
Sunflower seed oil or other cooking oil
Peel the carrots and sweet potatos and cut them into small chunks. Finely dice the shallots, the garlic and a piece (about half an inch) of ginger. Heat some vegetable oil (and/or butter) in a large pot and saute the shallots, garlic, and ginger until fragrant and soft. Add about half a teaspoon of curcuma, sumac, and garam masala, as well as two bay leaves. The oil should be quite hot at this stage to roast the spices, without burning them of course. After a minute or so add the carrots and sweet potatos. Add vegetable broth until they are almost covered and let the vegetables simmer for about twenty minutes or until soft. Remove they bay leaves and puree the soup with a blender or food processor. For serving, you could grate a bit of fresh ginger over the soup and add a few drops of lime juice. This makes about four portions. Enjoy!