Light sweet potato soup with coconut milk

Ingredients for 3 servings:

• 2 small onions
• 1 garlic clove(s)
• 450 g sweet potatoes, with purple skin and white inside
• 2 tbsp peanut oil
• 500 ml vegetable stock
• 1 tsp curry powder
• 1 tsp. clove powder
• 1 pinch of ginger powder
• 1 pinch of nutmeg, freshly grated
• 150 ml coconut milk
• Salt
• lemon juice
• chili powder
• some parsley for serving

Instructions

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

vegetarian, vegan – the best sweet potato soup in the world

Peel and finely dice the onions. Peel the garlic and press it through a ricer. Peel and dice the sweet potatoes. Sauté the onions and garlic in hot peanut oil. Add the sweet potatoes, pour in the broth, and season with curry powder, cloves, ginger, and nutmeg. Bring the soup to a boil, cover, and simmer for about 15 minutes, until the potatoes are tender. Pour in the coconut milk and purée the soup until smooth. Season to taste with salt, lemon juice, and chili powder. Divide the soup among three bowls and sprinkle with parsley.