Coconut curry sweet potato soup

Ingredients for 6 servings:

• 1 kg sweet potatoes
• 400 ml coconut milk, creamy
• 1 liter vegetable broth
• 1 onion(s)
• 1 tbsp, heaped curry paste, preferably yellow
• 1 piece(s) ginger, approx. 1 1/2 tbsp
• 1 tsp salt
• lemon juice
• Parsley
• Chives for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

First, finely chop the onion and ginger and fry until hot. Once the onions are translucent, add the curry paste and salt and fry briefly. Then add the peeled sweet potatoes, preferably in small cubes as this reduces the cooking time. Now everything is topped up with the coconut milk and vegetable stock and brought to a boil. When the sweet potatoes are soft enough (approx. 15-20 minutes), remove the pot from the heat and let everything cool briefly. Then puree everything with a hand blender. The soup can now be reheated. Garnished with chives and/or parsley, it can be served. Tip: If you like, you can add a few squeezes of lemon juice to the soup; this will freshen it up a bit.