Spicy sweet potato soup

Ingredients for 6 servings:

• 1 ½ liters vegetable broth
• 2 limes, juice
• 6 cloves garlic, crushed
• 2 onions, red, diced
• 1 cm ginger, crushed
• 4 tomatoes, dried, finely diced
• 1 pinch of chili pepper(s), dried
• ½ tsp turmeric
• 1 tsp cumin
• ½ tsp coriander
• 500 g potatoes
• 1 kg potatoes (sweet potatoes)
• Tabasco
• salt and pepper
• chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place 300 ml of the stock, the juice of 1 lime, onions, garlic, ginger, tomatoes, chili peppers and spices in a saucepan, cover and bring to a brisk boil. Remove the lid and continue to cook until the liquid has almost evaporated and the onions are braising in their own juices. Reduce the heat to medium, add both types of potatoes, stir well and allow to brown slightly. Stir in the remaining stock and season with Tabasco to taste. Simmer, partially covered, for 15 minutes until the potatoes are tender. Puree with a blender. Season with the remaining lemon juice, salt, pepper and Tabasco to taste. 1g fat Place 300 ml of the stock, the juice of 1 lime, onions, garlic, ginger, tomatoes, chili peppers and spices in a saucepan, cover and bring to a brisk boil. Remove the lid and continue to cook until the liquid has almost evaporated and the onions are braising in their own juices. Reduce heat to medium, add both potatoes, stir well, and let them brown slightly. Stir in the remaining stock and season with Tabasco. Simmer, partially covered, for 15 minutes until the potatoes are tender. Purée with a blender. Season to taste with the remaining lemon juice, salt, pepper, and Tabasco.