John Myers
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Creamy Coconut – Sweet Potato – Soup …
The perfect creamy coconut – sweet potato – soup … recipe with a picture and simple step-by-step instructions.
Creamy coconut – sweet potato soup
- 250 g Sweet potato
- 1 tablespoon Sunflower oil
- Some onion
- 1 piece Fresh ginger about the size of a thumbnail
- 0,25 Teaspoon (level) Salt
- 150 Milliliters Coconut milk
- 50 Milliliters Water
Thyme – apple – walnut topping
- Some lemon juice
- 0,5 Apple fresh
- 1 teaspoon Butter
- Some fresh thyme
- 3 Walnut kernels
- 1 teaspoon Summer blossom honey
- Peel, wash and dice the sweet potatoes. Peel and finely dice the onion and ginger.
- Heat the oil. Briefly sweat the onion and ginger in it. Add the sweet potato and salt. Pour coconut milk and water over it. Bring to the boil briefly and cook softly at a low temperature for approx. 15 to 20 minutes.
- Finely puree the soup.
Thyme – apple – walnut topping
- Squeeze the lemon. Wash the apple thoroughly, quarter it and remove the core. Cut into small cubes. Mix with the lemon juice.
- Melt the butter. Stew the apple in it for about 3 minutes. Wash the thyme, shake dry and pluck the leaves off. Roughly chop the walnut kernels. Add both and the honey to the apple. Mix everything and cook for another 2 minutes.
Serving
- Pour the soup into a deep plate. Put the thyme – apple – walnut mixture on top … or serve separately … Or just as you like … 😉
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