Sweet potato curry coconut soup

Ingredients for 4 servings:

• 1 shallot(s)
• 3 sweet potatoes
• 1 mango(s)
• 1 pack of smoked tofu
• 1 bell pepper(s)
• 1 can coconut milk
• 3 Pepper
• e.g. ginger, optional
• 2 tsp peanut butter
• 200 ml broth
• 1 shot of orange juice
• 1 dash of soy sauce
• 1 pinch(s) cumin
• 1 pinch of salt
• curry powder
• olive oil
• some pumpkin seed oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

vegan

First, boil the sweet potatoes until soft, about 20 minutes. Meanwhile, prepare the rest of the soup. Finely slice the shallot. Cut the bell pepper into small cubes (first into thin strips, then crosswise). Finely slice the chili peppers. Dice the tofu. Briefly fry the shallot in a pan with a little olive oil and add the bell peppers and tofu cubes. Peel the mango, remove the core, and cut the flesh into pieces. When the sweet potatoes are soft, rinse them in cold water. You can then peel the skin without using a knife (let it cool sufficiently). Add the sweet potatoes and mango pieces to the previously used pot (without the potato water, of course) and heat gently. Add the broth. You can now also add the coconut milk to the pot. Blend until everything is combined and the soup is free of any lumps. As soon as the tofu turns brown, add a pinch of salt and a dash of soy sauce and stir. Keep warm. Now it’s time to season the soup. Add curry powder and a pinch of cumin to the pot, if desired, and mix. Blend the peanut butter again with a hand blender if desired. Finely chopped ginger can be added at this point, if desired. Finally, stir in a dash of orange juice. Finally, add the contents of the pan to the pot and stir. Let it simmer for another 5 minutes on the lowest heat, then season with curry and chili. For a visual highlight, drizzle a little pumpkin seed oil on the orange soup.