Carrot and sweet potato soup with Cabanossi

Name: Carrot and sweet potato soup with Cabanossi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Sweet potatoes; 500 g Carrots; 1 Onion; 3 TABLESPOONS Oil; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/4 l Organic vegetable broth; 1 (approx. 100 g) Cabanossi; 100 g Fresh cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Sweet potatoes
500 g Carrots
1 Onion
3 TABLESPOONS Oil
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/4 l Organic vegetable broth
1 (approx. 100 g) Cabanossi
100 g Fresh cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Basil

Directions

1
Peel, wash and slice sweet potatoes and carrots. Peel and chop the onion. Heat 2 tablespoons of oil in a pot, fry the onion until transparent. Add carrots and potatoes, fry, dust with sugar, fry briefly.
2
Season with salt and pepper. Deglaze with broth, bring to the boil, cover and cook for about 25 minutes. In the meantime cut cabanossi lengthwise into very thin slices. Heat 1 tablespoon of oil in a frying pan, fry the cabanossi slices 1/2-1 minute on each side.
3
Remove from the pan. Remove the soup from the hotplate, puree it with a blender and pass it through a fine sieve. Stir in crème fraiche. Season again with salt, pepper and nutmeg. Fill the soup into small bowls and garnish with basil.
4
Cabanossichips to it.