Ingredients

The following ingredients have 4 Servings
  • 2 large purple sweet potatoes*
  • 4 medium purple carrots
  • 1 purple cauliflower, florets
  • Salt & pepper
  • 3-4 cups (180-240 ml) water (+ more as needed)
  • 1/4 cup (60 ml) cream
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon cloves, ground
  • 3 Tablespoons extra virgin oil
  • 2 Tablespoons thyme, fresh

Instruction

  • Peel and chop purple sweet potatoes and carrots into about 1-inch chunks.
  • Place them in a large pot together with the cauliflower florets, a pinch of salt, and cover with 3 to 4 cups water.
  • Add to boil over high heat, then reduce heat to medium and continue cooking until vegetables are fork tender.
  • Using a blender, mix the vegetables with the vegetable stock from the cooking.
  • Return the soup to the pot, add the cream, and season with ground black pepper, nutmeg and cloves. Cook for 5 more minutes, stirring well and adjusting the seasoning as needed. If the soup is too thick, add more water until desired consistency.
  • Drizzle some extra virgin olive on top, and garnish with fresh thyme.