Sweet potato soup à la fine

Ingredients for 4 servings:

• 3 medium-sized sweet potatoes (approx. 150 – 200 g each)
• 2 onions
• 1 garlic clove(s)
• 1 piece(s) ginger, thumb-sized
• 1 tsp red curry paste
• 2 tbsp fish sauce (Nam Pla)
• 1 tsp cumin
• 800 ml vegetable stock, maybe a little more
• 1 can coconut milk (400 ml)
• 1 jar white wine
• 1 lime(s), juice
• 1 banana(s)
• 3 spring onions, only the green, finely sliced
• 2 tomatoes, pitted and diced

Instructions

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

Sauté the diced onions with the ginger and garlic in the curry paste, then add the diced sweet potatoes and sauté them, deglaze with the white wine, and add the vegetable stock. Simmer for 15 minutes until soft. Puree the soup thoroughly, then add the coconut milk and diced banana. Simmer everything for a bit, then puree again, adding a little more stock if necessary, and season with the cumin and fish sauce. Finally, add the lime juice, stir, and ladle the soup into bowls. Top with the chopped tomatoes and spring onion greens.