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 eight medium-sized carrots
One large sweet potato
Two cloves of garlic
Half a teaspoon of ground turmeric
A dash of sumac
Half a teaspoon of Garam Masala
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. Add half a teaspoon of each, turmeric, sumac, and garam masala and stir. 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. 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!