Sweet potato soup with coconut milk, garlic and ginger

Ingredients for 4 servings:

• 1,000 g sweet potatoes
• 2 onions
• 3 carrots
• 2 ginger
• 1 large garlic clove(s)
• 750 ml vegetable stock
• 250 ml coconut milk
• 100 ml cream
• 1 tbsp peanut oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

one of my favorite soups

Peel the sweet potatoes and cut into approximately 2-3 cm cubes. Peel the onions and roughly dice them. Peel the ginger and garlic cloves and cut into very fine cubes. Peel the carrots and cut them into approximately 1 cm thick rings. Heat the oil in a saucepan and sauté the onions until translucent. Add the ginger and garlic and sauté briefly. Then add the sweet potatoes and carrots to the pan and top up with the broth and coconut milk. Cook everything for about 20 minutes. Purée everything with an immersion blender until smooth. I always leave a few pieces in, though. Season with cream, salt, and pepper. Bring back to a boil briefly, and the dish is ready. You can garnish the plates with a fresh marjoram leaf or “paint” a small decoration with a little liquid cream.