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Cream of tomatoes and sweet potatoes with spices
ingredients
servings
4
American sweet potatoes
300 oz
Ripe tomatoes
500 oz
Onions
1 unit
Coconut oil
1 spoon
Vegetable broth
1 fl oz
Natural sea salt
to taste
Turmeric
1/2 teaspoon
Sweet paprika
1 teaspoon
Coriander seeds
1 teaspoon
Ginger
1 teaspoon
Pumpkin seeds
3 oz
Parsley
2 sprigs
soups from world
Cream of tomatoes and sweet potatoes with spices
Cream of tomatoes and sweet potatoes with spices
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These days I'm collecting the last #pomodori from the garden. To greet them, today I want to offer them this way, in a delicious version at the end of summer: a velvety rich in color and flavor, with the scent of spices.
preparation
step 1
First cut the onion very finely, put it in a thick-bottomed pot and add a tablespoon of water. Then fry the onion over low heat until it has become tender.
step 2
In the meantime divide the tomatoes into four parts and remove the seeds, then cut them into small cubes and keep them aside. Peel the sweet potato and cut into cubes too.
step 3
When the onion is ready, add the coconut oil and spices, mix carefully and cook for a few minutes. It also incorporates previously cut vegetables and seasoned with a little salt.
step 4
Cook the vegetables for at most one minute, after which add the vegetable stock and let the soup without lid simmer for 20 - 25 minutes starting from the boiling or until the vegetables have become very tender.
step 5
Turn off the heat and let the soup cool for a few moments before blending it with the help of the immersion blender.
step 6
If the cream has a consistency too liquid for your tastes, you can cook it for a few seconds over a high heat, alternatively you can distribute it in individual bowls and complete it with seeds, chopped parsley and a pinch of paprika.
