sweet potatoes & sweet carrots
Servings: 2 (.. up to 4)
ingredients:
- 3 sweet potatoes (about 500 g)
- 5 carrots (about 300 g)
- 400 ml chicken stock
- ½ tsp ground cumin
- 100 g South Tyrolean bacon
- 4 spring onions
- 1 tbsp olive oil
- salt & pepper to taste
- some pumpkin seed oil
equipment:
- handheld immersion blender
how to:
- Chop the spring onions & the bacon. Fry the mess slowly at low temperature in some olive oil until soft & crispy (about 10 min). Don't let it burn. Turn off the heat & let the mess rest in the pan.
- Trim, peel & chop the carrots & the sweet potatoes; cook the mess in salted water for about 10 min. Then drain the mess.
- Add chicken stock & bring to a boil again. Take aside & blend w/ your handheld immersion blender until smooth.
- Add cumin as well as salt & pepper (to taste).
- Fill the soup in 2 bowls, add half of the bacon mess to each bowl & add some pumpkin seed oil for the finishing.
- Serve at once.
Notes
Servings: It's a perfect lunch or dinner for 2; you may also have 4 small servings when it's a starter for dinner.
Bacon: You may also work with 50 g.
Pumpkin seed oil: You may also do w/o pumpkin seed oil.