Creamy sweet potato and carrot soup

Ingredients for 2 servings:

• 250 g sweet potatoes, peeled
• 180 g carrot(s), peeled
• 1 onion(s)
• 150 ml coconut milk
• 150 ml water
• 200 g prawn(s), peeled and cooked
• 2 tbsp oil
• 2 tsp vegetable broth, instant
• Salt
• pepper
• chili flakes
• Ginger, ground

Instructions

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

With coconut milk and shrimp

Roughly chop the peeled carrots and sweet potatoes and cook in a little salted water for about 10-15 minutes (do not drain the cooking water afterward). Dice the onions and sauté them in 1 tablespoon of oil until translucent. Add the onions to the carrot and potato mixture and puree finely. Add coconut milk and water until the desired consistency is reached. Season with stock, chili, salt, pepper, and ginger. Sauté the shrimp in 1 tablespoon of oil and add them to the soup as a garnish.