Ingredients
3
3 servings
- •6 medium carrots
- •2 small sweet potatoes
- •1 ginger root
- •1 yellow onion
- •1 pasilla chile
- •3 cloves garlic, minced
- •olive oil, to taste
- •1 box vegetable stock
- •1 teaspoon paprika
- •red pepper flake, to taste
- •salt, to taste
- •pepper, to taste
- •pepita, optional, for topping
Instructions
- Peel and dice the carrots, sweet potatoes and ginger. Dice onion and seed and dice the pasilla pepper. Mince garlic.
- Heat olive oil in soup pot over medium heat. Add onions, garlic, ginger and pasilla pepper. Sauté until translucent and fragrant, 3-5 minutes.
- Add carrots and sweet potatoes and cover in vegetable stock. Add paprika and red pepper flakes to desired heat. Bring to a boil, cover, and lower heat to a simmer. Cook covered for 35-40 minutes.
- Using an immersion blender, blend soup until smooth. Season with salt and pepper to taste.
- Garnish with pepitas and serve.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 783
- Carbohydrate: 85g
- Fat: 45g
- Fiber: 10g
- Protein: 5g
- Sugar: 27g
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