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sweet potatoes & sweet carrots
Prep Time20 mins
Cook Time15 mins
Servings: 2 (.. up to 4)
  • 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
  • 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.
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.