Sweet potato soup with leek garnish

Ingredients for 6 servings:

• 800 g sweet potatoes
• 50 g shallot(s)
• 1 small piece(s) of ginger
• 2 organic limes
• 4 tbsp olive oil
• 800 ml vegetable stock
• 160 ml coconut milk
• 1 cup of crème fraîche or vegan version, 150 g each
• 2 tbsp sesame seeds
• 2 stalk(s) leeks
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the sweet potatoes and cut into large cubes. Finely dice the shallots. Peel and slice the ginger. Wash the limes in hot water, dry them, peel them thinly, and cut the zest into very fine strips or peel it with a zester. Finely chop the zest. Juice the limes. If you don’t have a zester, you can of course grate the lime zest over the leeks at the end. Heat the oil in a large pot. Sauté the shallots and ginger. After a short time, add the sweet potatoes and sauté for 2-3 minutes. Pour in the vegetable stock and simmer everything covered over medium heat for about 10-15 minutes. Purée the soup. Stir in the coconut milk and bring to a boil. Stir the crème fraîche into the soup and season with salt (quite a bit – taste for how much), pepper, and about 2 tablespoons of lime juice. Roast the sesame seeds in a nonstick pan without fat for a few minutes, then let them cool on a plate. Wash the leek and slice it into thin rings. Heat the oil in the pan and sauté the leek for about 6 minutes. Mix the leek with the sesame seeds, lime zest, and a pinch of salt. Add to the soup just before serving.