Sweet potato soup with spicy hazelnuts

Sweet potato soup with spicy hazelnuts

Ingredients

• sweet potato 200 g
• potatoes 150 g
• carrots 100 g
• celery root 100 g
• cumin 1 tsp
• hazelnuts 150 g
• chicken broth 1 l
• olive oil 3 tablespoons
• salt, pepper to taste
• smoked paprika 0.5 tsp
• curry 0.5 tsp

Directions

1. Peel all vegetables, then chop.
2. Fry onions and carrots in olive oil in a saucepan until golden brown.
3. Add potatoes and sweet potatoes. Cook for another 5 minutes. Add broth and cook until vegetables are fully cooked for another 30-40 minutes.
4. Add cumin, salt and pepper to taste. Close the lid and let it brew for 5 minutes.
5. Punch in a blender.
6. Lightly fry the nuts with 1 tbsp. l olive oil. Add curry and paprika.
7. Divide the soup into portioned bowls and sprinkle with spiced nuts.