Carrot and sweet potato soup

Ingredients for 4 servings:

• 500 g sweet potatoes
• 600 g carrot(s)
• 1 red chili pepper(s)
• 1 large onion(s)
• 1 tbsp oil
• ½ tsp curry paste
• 1 can coconut milk, unsweetened
• 750 ml water
• 2 tsp vegetable broth
• some lime juice
• salt and pepper
• some coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel, wash, and dice the potatoes. Peel and wash the carrots. Slice about 1/2 a carrot. Finely chop the remaining carrots. Halve, deseed, wash, and finely slice the chili. Peel and dice the onion. Heat the oil in a large pot. Sauté the carrots, potatoes, onion, and half of the chili. Stir in the curry paste and sauté briefly. Add all but 4 teaspoons of coconut milk and 3/4 liter of water, bring to a boil, and stir in the stock. Cover and simmer over medium heat for about 15 minutes. Wash the cilantro, shake dry, and pick off the leaves. Purée the soup with an immersion blender. Season with salt, pepper, and lime juice. Add the carrot slices and cook for 2-3 minutes. Serve the soup on plates. Stir 1 teaspoon of coconut milk into the soup in swirls. Sprinkle the cilantro and the remaining chili over the soup.