Sweet potato soup with cheese bread

Ingredients for 4 servings:

• 1 kg sweet potatoes
• 800 g carrot(s)
• 2 onions
• 4 cm ginger
• 1 liter vegetable broth
• 200 g crème fraîche
• 6 slices of bread (sunflower bread)
• 100 g Gouda, grated
• a few stalks of parsley, finely chopped
• salt and pepper
• paprika
• 4 tbsp sunflower oil

Instructions

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

Finely chop the onions and ginger. Peel and finely chop the sweet potatoes and carrots. Sauté the onions and ginger in hot oil, add the sweet potatoes and carrots, and sauté briefly. Pour in the broth, season, and simmer for about 20 minutes. Preheat the oven to 200°C (400°F). Mix the Gouda with the egg yolk, 4 tablespoons of crème fraîche, and parsley. Season with pepper to taste. Spread the mixture on the slices of bread. Bake the bread on a rack lined with baking paper for 5-8 minutes until golden brown. Cut diagonally. Purée the soup, stir in the remaining crème fraîche, and season to taste. Add more broth if necessary until the desired consistency is reached. Serve with the cheese bread. Delicious… Tips: Pay attention to the amount of liquid; it’s better to use less for cooking and add more after puréeing, otherwise the soup will be too runny. Depending on the sweet potato, it can sometimes taste a bit carrot-heavy, so feel free to add more potatoes. Adjust the spice level to your taste. Be careful with the salt, as the soup is made with broth (I never add salt when using broth).