Vibrant Purple Sweet Potato Beetroot Soup

Welcome to my Kitchen: Today’s Culinary Experiment

I’m so excited to share this new recipe with you today! The inspiration struck me while browsing the farmers’ market this morning, and I couldn’t resist picking up some fresh, vibrant ingredients to create a colorful and flavorful dish that’s perfect for a cozy autumn evening.

Ingredients:

• purple sweet potatoes (400g)
• beetroot (200g)
• ginger (20g)
• coconut milk (200ml)
• cinnamon (1 tsp)
• turmeric (1 tsp)
• hemp seeds for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• vegetable peeler
• blender
• saucepan

I start by peeling and chopping the purple sweet potatoes and beetroot into small cubes. I then finely grate the ginger to add a subtle kick of heat to the dish. In a saucepan over medium heat, I combine the vegetables, ginger, coconut milk, cinnamon, and turmeric. I let it simmer for about 20 minutes until the vegetables are tender and infused with the aromatic spices.

Once the mixture is cooked, I carefully transfer it to a blender and blend until smooth and creamy. I return the soup to the saucepan to warm it up before serving.

To serve, I ladle the rich purple soup into bowls and sprinkle with a generous amount of nutty hemp seeds for a crunchy texture and added nutrition. The vibrant colors of the purple sweet potatoes and beetroot make this dish not only delicious but visually stunning as well.

This unique soup weighs approximately 800 grams in total and serves four. Each serving is about 200 grams and packs a flavorful punch with approximately 250 calories.

One clever tip to elevate this dish is to drizzle a swirl of coconut cream on top before serving. This adds a touch of richness and a beautiful aesthetic to the final presentation.

I encourage you to give this purple sweet potato and beetroot soup a try and make it your own with your favorite spices and toppings. Enjoy experimenting in the kitchen and creating delicious meals to share with your loved ones!