Summary

Ingredients

• 1 kg sweet potato (s)
• 800 g carrot (s)
• 2 onions)
• 40 g iner
• 1 liter vegetable stock
• 2 teaspoons, heaped paprika powder
• 2 pinch (s) salt
• pepper
• 200 g crème fraîche
• 2 stalks parsley, smooth

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the onions and ginger. Peel and chop sweet potatoes and carrots.
2. Heat the oil in a saucepan and sauté the onions and ginger. Add sweet potatoes and carrots and sauté briefly. Pour in the broth and season with paprika, salt and pepper. Let simmer for 20 minutes.
3. Wash, pat dry and chop parsley. Mix the soup with a hand blender until smooth.
4. Serve with parsley and the crème fraîche.
5. Serve with a fresh baguette.