Sweet potato and ginger soup

Ingredients for 3 servings:

• 800 g sweet potato(s), peeled and weighed
• 2 large carrots
• 2 onions
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 3 cm
• 3 tbsp rapeseed oil
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 pinch of chili flakes
• 500 ml vegetable stock
• 200 ml cream
• e.g. salt and pepper
• n. B. chives
• 20 g peanuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

garnished with chives and peanuts

Peel the sweet potato and cut into approximately 2 cm chunks. Peel and slice the carrots. Cut the onions into eighths and place all ingredients in a bowl. Finely chop the garlic and ginger and add them to the bowl. Add the rapeseed oil, cumin and turmeric powder, chili flakes, and salt to the bowl and mix everything well. Preheat the oven to 170°C (top/bottom heat). Spread the vegetables on a baking sheet lined with baking paper. Bake in the middle of the oven for approximately 20 minutes. Heat the vegetable stock in a saucepan, add the roasted vegetables, and puree with a hand blender. Finally, add the cream and season with salt and pepper. Finely chop the peanuts, briefly roast them in a pan without oil, and garnish the plate with the finely chopped chives.