Coconut sweet potato soup

Ingredients for 8 servings:

• 1 ½ kg sweet potatoes
• 2 bell peppers, red
• 2 onions
• 3 tbsp coconut oil
• 2 tbsp curry paste, yellow
• 20 g ginger root
• 2 cloves garlic
• 3 tbsp lime juice
• 1 can coconut milk, unsweetened
• e.g. coriander
• e.g. coconut chips

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian

Peel the sweet potatoes and dice them. Rinse and dice the onions and bell peppers. Heat the coconut oil in a large pot. Add the onions and fry. Add the bell peppers and curry paste and sauté them as well. Peel the ginger and garlic and then chop them. Add both to the bell pepper and onion mix and sauté briefly. Add the sweet potatoes and pour in 2 liters of water. Season with salt, bring to a boil, and simmer covered for 15-20 minutes, until the sweet potatoes are tender. Finally, add the lime juice and coconut milk, bring the soup to a boil briefly, blend, and season to taste. If desired, garnish the sweet potato soup with toasted coconut chips and cilantro, and then enjoy.