Vegan

Sweet Potato Carrot Soup with Tofu

Vegan
Vegetarian
Soup
Portions2 peopleChangeTiming 42 minsView
Ingredients10 IngredientsViewSwitzerland74 % localView
  • 150  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 50  millilitres coconut milk
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 50  millilitres oat cuisine
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 250  grams sweet potatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 250  grams tofu
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  litre vegetable stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 220 degrees celsius
Peel 150 grams carrots and into pieces of 3 cm length
Peel 250 grams sweet potatoes and cut into pieces of 3 cm thickness
Place carrot pieces and sweet potatoes on the baking tray, drizzle olive oil over them and season with 0.25 teaspoon salt
Bake sweet potatoes and carrots in the oven at 220 degrees celsius for 30 minutes
Peel 1 fresh onion and roughly dice into pieces of 0.5 centimeter thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat-up until hot
Add onion dice to the saucepan and fry on lowest heat for 10 minutes
Peel 1 clove fresh garlic and roughly dice into pieces of 0.5 centimeter thickness
Add garlic dice to the saucepan and stir well
Add 0.5 litre vegetable stock to the saucepan and simmer on medium heat for 8 minutes
Cut 250 grams tofu into cubes of around 1 cm
Set the saucepan aside
Add sweet potatoes and carrots to the saucepan and blend with a hand blender until smooth
Add 50 millilitres oat cuisine and 50 millilitres coconut milk to the saucepan and heat-up the soup until hot
Serve the sweet potato carrot soup in bowls and distribute the tofu cubes across the bowls
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Sweet Potato Carrot Soup with Tofu

Cook Eat

A white bowl filled with brown sweet potato and carrot soup and white tofu pieces on a dark background
Timing 42 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 150  grams carrots
  • 50  millilitres coconut milk
  • 1  clove fresh garlic
  • 1  fresh onion
  • 50  millilitres oat cuisine
  • 0.25  teaspoon salt
  • 2  tablespoons sunflower oil
  • 250  grams sweet potatoes
  • 250  grams tofu
  • 0.5  litre vegetable stock

Scan for more details

Tools

  • 1 large saucepan
  • 1 hand blender
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking tray

Sweet Potato Carrot Soup with Tofu

Cook Eat

Instructions

Preheat oven to 220 degrees celsius
Peel 150 grams carrots and into pieces of 3 cm length
Peel 250 grams sweet potatoes and cut into pieces of 3 cm thickness
Place carrot pieces and sweet potatoes on the baking tray, drizzle olive oil over them and season with 0.25 teaspoon salt
Bake sweet potatoes and carrots in the oven at 220 degrees celsius for 30 minutes
Peel 1 fresh onion and roughly dice into pieces of 0.5 centimeter thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat-up until hot
Add onion dice to the saucepan and fry on lowest heat for 10 minutes
Peel 1 clove fresh garlic and roughly dice into pieces of 0.5 centimeter thickness
Add garlic dice to the saucepan and stir well
Add 0.5 litre vegetable stock to the saucepan and simmer on medium heat for 8 minutes
Cut 250 grams tofu into cubes of around 1 cm
Set the saucepan aside
Add sweet potatoes and carrots to the saucepan and blend with a hand blender until smooth
Add 50 millilitres oat cuisine and 50 millilitres coconut milk to the saucepan and heat-up the soup until hot
Serve the sweet potato carrot soup in bowls and distribute the tofu cubes across the bowls