Ingredients
5 carrots
1/2 sweet potato
2 onions
2 tbs corriander
2 cm cube ginger
4 cloves garlic
Extra virgin olive oil
Handful fresh corriander
1/2 - 1 L vegetable stock
Sour cream
Preparation
1.) peel and chop carrots and sweet potato. Bring to boil in veggie stock until soft 2.) fry onion, garlic and ginger in olive oil until golden brown. Stir in corriander and cumin. Add to carrots and potato 3.) purée in food processor. Draining veggie stock as required for the right consistency. 4.) rinse and chop corriander and stir in. Add salt and pepper to taste 5.) garnish each bowl with a dollop of sour cream and sprinkle of pepper
