Sweet potato soup with ginger

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp vegetable oil
• 1 kg sweet potatoes
• 1 liter vegetable broth
• 1 can of tomatoes
• 1 cup crème fraîche
• 1 piece(s) ginger, at least the size of a walnut
• 1 cup of cream or Cremefine
• salt and pepper
• possibly coriander, fresh, for garnishing
• n. B. water

Instructions

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

very easy and quick

Peel the sweet potatoes and dice them roughly, and chop the onion into small cubes. Heat the oil in a pan and sauté the diced onion, then add the diced potatoes and fry briefly, but without letting them brown. Add a good liter of instant broth (the more industrious among you will probably use homemade broth, which is fine) so that the potatoes are just covered. Then simmer for about 20 to 25 minutes until soft. Add the canned tomatoes, crème fraîche, and cream, puree (you can add a little more water depending on the consistency), peel and grate the ginger, and stir into the soup. Bring back to a boil briefly, and season to taste with salt and pepper. If you like, you can garnish the soup with some fresh coriander.