Sweet Potato Soup with Coconut Milk, Topped with Lime and Coriander Gremolata

Peel and roughly dice the sweet potatoes. Peel and finely dice the ginger and garlic. Heat 1 tablespoon of oil in a saucepan. Briefly toast the ginger and garlic in it. Add the sweet potatoes, vegetable stock and coconut milk. Then boil everything up. Let cook for about 15 minutes.

For the gremolata, clean the leek, cut in half lengthways and cut into fine rings. Fry briefly in 1 tablespoon of oil. Add the sesame seeds and toast them briefly. Take off the stove.

Rinse the limes with hot water, rub dry. Rub off the peel. Squeeze the fruits. Roughly chop the coriander leaves. Add the lime zest and coriander to the leek.

Puree the soup. Season to taste with salt, cayenne pepper and 2–3 tablespoons of lime juice. Spread on soup bowls and serve sprinkled with the gremolata.

Mix the two types of flour with the dry yeast. Mix the salt, coconut milk, water (except for half a cup, approx. 50 ml), beet syrup and oil. Separate the egg.

Pour the liquid into the flour and stir the dough for 5 minutes. Add water if necessary. Mix in the egg yolk and desiccated coconut except for 2 tbsp. Cover and let the dough rest warm for approx. 2 hours.

Grease the shape. Beat the dough, add it and let it rest, covered, for approx. 2 hours until the volume has doubled. Preheat the oven to 200 degrees (convection not suitable). Brush the bread with egg white, sprinkle with the remaining desiccated coconut and bake on the second rack from the bottom for approx. 50 minutes. Take out and let cool down.