Sweet potato soup with coconut and mango

Ingredients for 4 servings:

• 400 g sweet potatoes
• 1 mango(s), ripe
• 1 zucchini, more depending on size
• 2 garlic cloves
• 1 onion(s)
• 1 chili pepper(s), red
• 20 g ginger root, fresh
• 500 ml coconut milk
• 350 ml vegetable broth, vegan
• 2 tbsp fruit juice, e.g. apple or mango juice, or 3 – 4 tbsp depending on your taste
• 2 tbsp rapeseed oil
• 1 tbsp lime juice
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the sweet potatoes and cut into 1 cm cubes. Peel and finely chop the garlic cloves, onion, and ginger. Finely dice the zucchini. Peel the mango, remove the flesh from the stone, and finely dice. Cut the chili pepper into fine rings. Caution: If the chili pepper is very hot, use less! Heat oil in a pan and sauté the onion for about 3 minutes. Then add the ginger and garlic and sauté briefly until the spicy smell subsides. Add the sweet potato cubes and sauté for a while. Deglaze everything with the stock and coconut milk, bring to a boil, and simmer covered over medium heat for about 10 minutes. Then add the zucchini to the soup and simmer for about another 10 minutes, until the sweet potatoes and zucchini are tender. Purée the soup with a hand blender until smooth. Now add the mango pieces, chili pepper, and fruit juice. Bring the soup back to the boil briefly and season with lime juice, salt and pepper.