Fruity and spicy potato and coconut soup

Ingredients for 4 servings:

• 700 g potatoes, floury
• 2 shallots
• 1 garlic clove(s)
• 1 piece(s) ginger (small piece)
• 400 g apricot(s)
• ½ chili pepper(s) without seeds, or chili flakes
• 2 tbsp clarified butter
• 1 tsp turmeric
• ½ tsp cumin
• 400 ml coconut milk, unsweetened
• 600 ml vegetable stock
• salt and pepper
• Lemon juice or lime juice
• 2 apricots, diced or sliced ​​for garnish

Instructions

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

Wash, peel, and roughly dice the potatoes. Peel and finely dice the shallots, garlic, and ginger. Wash, pit, and dice the apricots. Heat the clarified butter in a saucepan, sauté the potatoes, shallots, garlic, apricots, and ginger. Add the chili pepper, turmeric, and cumin, roast briefly, and deglaze with the vegetable stock and coconut milk. Cover and simmer over low heat for about 20 minutes. Puree, then season with salt, pepper, and lemon juice. Serve garnished with diced or sliced ​​apricots.