Sweet potato soup with an Asian touch

Ingredients for 6 servings:

• 750 g sweet potatoes
• 1 vegetable onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root, hazelnut-sized
• 1 large vine tomato(s)
• 2 tbsp sesame oil
• 1 ½ liters of strong broth, to taste
• 1 organic lime(s), zest and juice
• 1 tsp, leveled chili flakes, medium hot
• ½ tsp turmeric powder
• 1 pinch of cinnamon powder
• 2 anchovy fillets, alternatively miso paste
• 1 can coconut milk, approx. 400 g
• 1 handful of coriander leaves, alternatively flat parsley
• n. B. salt and pepper, white
• n. B. cane sugar

Instructions

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

South America meets Asia, a wonderful fusion – also vegan possible

First, cut the peeled sweet potatoes into large cubes. Dice the onion and finely chop the ginger and garlic. Score the tomato skin twice all the way around, starting at the stem, and set aside. Tip: Be sure to use the ginger with the skin on! The mixture of ginger and garlic makes it more digestible and reduces the garlic smell on your breath. Heat the oil in a saucepan to 3/4 heat. Sauté the onions, garlic, and ginger until translucent. Deglaze with the stock and reduce the heat. Bring everything to a boil. You can use vegetable, beef, or chicken stock, depending on your taste. Vegans only use vegetable stock. Add the scored tomato to the boiling soup and remove it with a slotted spoon after two minutes. The skin will now peel off easily. Dice the tomato and add it to the soup with the sweet potatoes. Add the chili flakes, turmeric powder, cinnamon powder, and the anchovies. Tip: No need to worry about the soup becoming fishy. It doesn’t, and the anchovies add a more umami flavor. If you don’t believe this, replace the anchovies with miso paste like the vegans do. Cover the soup and simmer gently at 1/3 heat for 45 minutes. Then puree the soup with an immersion blender until no lumps remain. If you want to be on the safe side, pass the soup through a fine sieve. Next, add the lime zest and juice, as well as the coconut milk. Mix everything again with an immersion blender and season to taste with salt, pepper, and sugar. Serve in warmed plates or bowls and sprinkle with chopped cilantro or parsley. Always use the stems, as that’s where the real flavor lies. Naan or flatbread and a dry white wine go wonderfully with this. Note: Sweet potatoes and the chili plant originally come from South America and were unknown in the rest of the world. The flavors, however, all come from Asia.