Fruity sweet potato and orange soup
The perfect recipe for a cozy winter dinner.
Soups are as much a part of Ayurveda as rice and dal. They are perfect for dinner because they are warm and easy to digest, so it doesn't put a strain on our digestion at night.
This fruity sweet potato orange soup with root vegetables and sesame oil balances the Vata and Kapha dosha. The Agni-stimulating spices in our YOGI TEA® Turmeric Orange are ideal to warm us in winter and support our immune system.
Ingredients for 4 people
Preparation time: 40 minutes
You need: hand blender
- 1 onion
- 1 piece ginger (size of your thumb)
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 500 g sweet potatoes
- 300 g carrots
- 2 oranges
- 2 tbsp sesame oil
- 3 YOGI TEA® Turmeric Orange teabags
- 1 l water
- ½ bunch basil
- Salt and pepper
- 1 pinch of cayenne pepper
Preparation
- Peel and chop the onion and ginger, finely chop the ginger.
- Finely grind the cumin, coriander and fennel seeds in a mortar. Peel and dice the sweet potatoes and carrots. Squeeze the oranges.
- Heat the sesame oil in a pot, add the spices from the mortar and stir once, then add the onion and ginger to the pot and sauté over medium heat until translucent. Add the sweet potatoes and carrots, stir and fry briefly.
- Hang three teabags of YOGI TEA® Turmeric Orange in the pot and deglaze the vegetables with orange juice and 1 litre of water. Season the soup with 1 tsp salt, bring to the boil and simmer for 20 minutes.
- In the meantime, pluck or chop the basil. When the vegetables are soft, remove the teabags and puree the soup with a hand blender until creamy. Season the soup with salt, pepper and a pinch of cayenne pepper and garnish with basil.
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