Sweet potato and tomato soup with homemade croutons

Ingredients for 2 servings:

• 2 sweet potatoes
• 500 g tomatoes
• 1 onion(s)
• 2 garlic cloves
• 10 g ginger root
• 300 ml vegetable stock
• 2 sprigs of thyme
• 100 g ciabatta or other bread/roll
• 100 g butter, soft
• 1 tsp honey
• 3 tsp curry powder
• 1 tsp pepper
• some salt
• some oil for frying
• 3 sprigs of parsley
• 150 g crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Peel and dice the sweet potatoes. Wash and dice the tomatoes. Dice the onions and finely chop the ginger and garlic. In a large pot, sauté the onions, ginger, and garlic with 1 teaspoon of curry powder in a little oil until translucent. Add the sweet potatoes, tomatoes, vegetable stock, pepper, and thyme and simmer gently for 20 minutes in a covered pot. Meanwhile, prepare the croutons. Finely chop the parsley and mix well with the butter, 1 teaspoon of curry powder, honey, a little salt, and pepper. Cut the bread into small cubes and fry in a pan with 2 tablespoons of the prepared butter over medium heat until golden brown. After 20 minutes, add 80g of crème fraîche to the soup and puree the soup with a hand blender until creamy. Season to taste with salt, pepper, and the remaining curry powder and serve with the croutons. Garnish the remaining crème fraîche with a little parsley and serve for your own finishing touch. Tip: If you have some leftover curry butter, simply use it as a spread.