Sweet potato soup

Ingredients for 3 servings:

• 2 sweet potatoes
• 1 onion(s)
• 1 clove(s) garlic
• ½ lime(s) or lemon, the juice
• 2 tbsp coconut oil
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tbsp honey
• 1 tbsp curry powder
• some chili flakes
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

gluten-free, paleo

Peel and chop the onion and garlic. Peel the sweet potatoes, but cut them into large pieces. Squeeze the lime or lemon. Heat the coconut oil in a pressure cooker and briefly fry the onion, garlic, and sweet potatoes. Add the curry powder and fry briefly. Add the remaining ingredients (coconut oil, vegetable stock, lime or lemon juice, honey, salt, and pepper) and close the pressure cooker. Cook for about 15 minutes (if using a regular pot, simmer for about 20-30 minutes or until the potatoes are tender). Finally, puree the soup with a hand blender until no chunks remain and season again with salt and pepper.