Beetroot Sweet Potato Curry Soup
Servings 2 servings
Ingredients
- 300 g sweet potato organic
- 500 g beetroot organic
- 150 ml orange juice organic, freshly prepared
- 450 ml tap water
- 5 tsp yellow curry powder
- a dash of freshly ground cilantro seeds organic
- a dash of freshly ground cumin seeds organic
- a dash of salt organic
- 1 package vegan puff pastry organic
- rice milk organic, for basting
Instructions
- Preheat oven at 180° Celsius.
- Roll out puff pastry, cut out hearts using a heart-shaped cookie cutter, line them on a baking sheet covered with parchment paper, baste the tops of the hearts with rice milk
- Bake the hearts for 15 to 20 minutes.
- Rinse off and peel sweet potatoes and beetroot. Cut into small pieces.
- Add beetroot, sweet potatoes, orange juice and water to a pan. Let simmer on medium heat until the veggies are soft.
- Remove from the heat and mash into an even soup using a blender. Pour back into the pan, reduce heat to low, add all the spices, mix well and cook for another 5 to 10 minutes.