Sweet potato and pear soup

Ingredients for 4 servings:

• 500 g sweet potatoes
• 500 g pear(s)
• 1 onion(s)
• 20 g ginger
• 2 tbsp rapeseed oil
• 3 tsp curry powder
• 600 ml vegetable stock
• 250 ml coconut milk
• 2 slices of whole-grain toast
• 50 g peanuts
• 2 stalks of coriander
• 40 g sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and dice the sweet potatoes, pears, onion, and ginger. Heat the rapeseed oil in a saucepan. Add the onion and sauté for 2-3 minutes over medium heat. Add the ginger and sprinkle with 2 teaspoons of curry powder. Add the sweet potatoes and pears, then pour in the vegetable stock and coconut milk. Bring to a boil and simmer over medium heat with the lid closed for 20-25 minutes, then puree. Dice the whole-grain toast. Heat the cooking oil in a pan. Add 1 teaspoon of curry powder, the toast cubes, and the peanuts and toast until golden brown. Roughly chop the cilantro. Season the soup with salt and pepper. Serve with sour cream, croutons, and cilantro. Approx. 400 kcal per serving.