Jerusalem artichoke and sweet potato soup

Ingredients for 4 servings:

• 400 g Jerusalem artichoke
• 100 g carrot(s)
• 250 g sweet potatoes
• 1 tbsp oil
• 1 liter vegetable broth
• 2 tbsp sugar, brown or whole cane sugar
• 1 tsp curry powder
• lemon juice
• coriander
• Thyme
• Salt
• Cayenne pepper or chili
• 1 tbsp sour cream or sour cream or crème fraîche

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

vegetarian, quick

Thoroughly wash and dice the Jerusalem artichokes, carrots, and sweet potatoes. Peel if necessary, if not organic. Heat 1-4 tablespoons of oil in a saucepan and sauté the diced vegetables. Deglaze with 1 liter of vegetable stock and simmer for 10-15 minutes. Then remove the pan from the heat. Add brown sugar and curry powder and season with lemon juice, coriander, thyme, salt, and cayenne pepper. Then puree everything thoroughly. Finally, stir in 1-2 tablespoons of sour cream—I also like to use low-fat cream cheese if we don’t have anything else. If necessary, purée briefly again and enjoy the soup warm or cold.