Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Creamy Radish soup recipe with Sweet Potato, first, heat oil in a saucepan
Step 2: Add the onion and sauté till it becomes soft
Step 3: Add the carom seeds, fennel seeds and bay leaf
Step 4: Stir and add the sweet potato and radish
Step 5: Mix
Step 6: Add 1/2 cup stock, salt and cook covered till the root vegetables soften
Step 7: Cool slightly, take out the bay leaf and puree in a blender
Step 8: Pour it back into the saucepan
Step 9: Add bay leaf
Step 10: Adjust the consistency with the stock (this is usually a thick soup)
Step 11: Add pepper and salt (if required)
Step 12: Bring to a boil
Step 13: Ladle into serving bowls, stir a tablespoon of curd/yogurt and garnish with coriander leaves and strips of radish
Step 14: Serve Creamy Radish soup recipe with Sweet Potato immediately with Smoked Tofu and Grilled Vegetable Salad for a light meal
Community Reviews & Results
Komal Prakash Kumar
"Prepped this during a busy workday, and Creamy Radish Soup Recipe With Sweet Potato fits my dietary needs perfectly without feeling like compromise food. It has just the right amount of seasoning to keep things light yet tasty. Highly recommended for anyone focused on clean eating!"
Neha Rani Bhatia
"Tried this earlier today, and it turned out so flavorful without using excessive oil. It has just the right amount of seasoning to keep things light yet tasty. Highly recommended for anyone focused on clean eating! (Ref #228)"
Meera Kumari Naeem
"My dietitian recently added this to my plan, and Creamy Radish Soup Recipe With Sweet Potato fits my dietary needs perfectly without feeling like compromise food. It requires minimal preparation time, which is ideal for a fast-paced routine. Will definitely keep this in my regular rotation."
Rishabh Prakash Nair
"Tried this earlier today, and it turned out so flavorful without using excessive oil. It kept me full for hours without causing any heaviness or acidity. Super satisfied with the overall taste and nutritional value. (Ref #133)"