Sweet potato soup with pears and coconut milk

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 1 onion(s), yellow
• 300 g sweet potatoes
• 2 bulb(s)
• 10 g ginger, finely grated
• 700 ml vegetable stock
• 450 ml coconut milk
• n. B. rock salt
• 1 tsp pepper (Timut pepper), ground
• olive oil
• 1 tsp five-spice powder

Instructions

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

vegan

Peel and finely chop the yellow onion. Peel and dice the sweet potatoes and pears. Heat the oil in a saucepan. Add the ginger, five-spice powder, onion, sweet potatoes, and pears and fry over medium heat for 5 minutes. Season with salt and pepper. Add the water, vegetable stock, and coconut milk. Bring the soup to a boil, stir, and simmer on level 1 for about 30 minutes. Peel the onion and slice it thinly. Heat the olive oil in a pan and fry the onions until hot. Purée the soup, season to taste, and serve. Sprinkle the fried onions over the soup.