Ginger & Sweet Potato Soup
500 g sweet potatoes (approx. 2)
250 g carrots (approx. 4)
20 g fresh ginger root, or more to taste (about a one-inch piece)
50 g butter or margarine or 2 T oil
300 ml apple juice
1 liter vegetable broth
40 g almond flakes
150 g cream or soy cream
2-3 T fresh squeezed lemon juice
salt, pepper, cayenne pepper
1. Dice the onions. Peel and wash the sweet potatoes and carrots and slice. Peel the ginger and chop finely. Heat the fat in a pot and saute the onions until translucent. Add the chopped vegetables and ginger and saute for a few minutes. Add the broth and apple sauce and simmer with the lid on for 20 minutes.
2. Wash and chop the chives for the garnish, set aside. Roast the almond flakes in a pan without any fat until golden brown.
3. Puree the soup (I like to use an immersion blender), then stir in the cream and the lemon juice. Season with salt, pepper, cayenne. Serve with a garnish of chives and roasted almond flakes.