Carrot and sweet potato soup with Serrano ham

Name: Carrot and sweet potato soup with Serrano ham
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 Vegetable broth; 4 discs Serrano ham (about 10 g each); 100 g Fresh cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Basil

AUTHOR
Cassandra Brock

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 Vegetable broth
4 discs Serrano ham (about 10 g each)
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 onions 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 ham lengthwise in half. Heat 1 tablespoon of oil in a frying pan, fry ham 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.
4
Pour soup into bowls and garnish with ##basil##. Add ham chips.