Hawaiian coconut, ginger, and carrot soup

Ingredients for 4 servings:

• 1 kg carrot(s), peeled, cut into thin wheels
• 1 onion(s), finely chopped
• 1 piece(s) ginger, about the size of a thumb or larger
• 4 m.-sized sweet potatoes (sweet potatoes, regular potatoes will do too)
• 1 can coconut milk
• ½ liter vegetable broth
• 2 tbsp lime juice
• 1 tbsp honey
• salt and pepper
• 1 bunch of coriander leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sauté the onions in a little oil over medium heat for 5 minutes. Add the carrots and ginger and sauté for another 5 minutes. Then add the vegetable stock and the peeled, diced potatoes and cook until the vegetables are tender (approx. 25 minutes). Let cool. Purée the vegetable soup with an immersion blender. Then add the coconut milk, lime juice, and honey and heat gently. Season with salt and pepper. Sprinkle with chopped coriander leaves before serving. If the soup is too thick, thin it with vegetable stock.