Sweet potato soup with ginger

Ingredients for 6 servings:

• 1 onion(s)
• 2 cloves garlic
• 800 g sweet potatoes
• 20 g ginger
• 8 tomatoes
• 1 liter vegetable broth
• 1 tbsp parsley
• 6 tbsp sour cream
• 4 tbsp olive oil
• lemon juice
• salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a soup to die for

Finely dice only the flesh of 2 tomatoes and place in the freezer. Roughly dice the onion, garlic, sweet potatoes, ginger, and the remaining 6 tomatoes. Sauté the onion and garlic in olive oil until translucent, then add the sweet potatoes. Add the ginger and tomatoes and deglaze with the vegetable stock. Simmer until the sweet potatoes are soft. Pluck the parsley and add it to the pot, stir in the sour cream. Now puree finely with a hand blender. Add water if necessary until the desired consistency is reached. Season with lemon juice, salt, pepper, and a pinch of sugar. Serve with a dollop of creamy sour cream and the frozen tomatoes. This way you can taste the spicy, warm soup, the creamy sour cream, and the ice-cold tomato pieces. Tip: When I make the soup for guests, I pass it through a fine sieve. We like the soup as is, too.