Summary

Ingredients

• 120 g sweet potato (s)
• 200 g beetroot
• 140 g potato (s)
• 70 g onion (s)
• 1 tablespoon fat (ghee, butter or coconut oil)
• 1 orange (s)
• 2 slices ginger, fresh
• 1 clove garlic
• Cinnamon powder, optional
• 1 liter boiling water
• Vegetable broth, instant
• Coconut flakes
• 2 tablespoon, heaped cranberries, dried
• Curry powder
• Coriander powder
• Paprika powder
• turmeric
• 250 g chickpeas, pre-cooked
• Cayenne pepper
• 150 ml coconut milk

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Instructions

1. Chop the onions and garlic into small pieces. Cut the sweet potato, potato, beetroot and orange into cubes.
2. Heat the fat in a saucepan and sauté the onions and garlic in it. Add a pinch of cinnamon if you like. When the onions are translucent, add the vegetables and ginger (not yet the orange). Braise everything a little. Mix the water with the vegetable stock and add. Now the orange can also be added. Let the soup simmer for at least 40 minutes.
3. Then puree until smooth with a blender. Season to taste with the specified spices and add the coconut milk. When the soup is seasoned, add the chickpeas and briefly heat the soup.
4. Arrange in plates and serve garnished with coconut flakes and cranberries.