Sweet Potato Soup
Preparation: 50 mins
Cooking: 15 mins
Serves 2 portions
Ingredients
- 650 g sweet potatoes
- 550 ml vegetable broth
- 400 ml coconut milk
- 1 shallot
- 10 leaves rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 teaspoon nutmeg
- Walnuts
- Olive oil
Instructions
- Preheat oven to 200°C.
- Wash the sweet potatoes, cut off both ends and cut into quarters. Quarter the shallot as well.
- Spread the sweet potatoes and shallot evenly on a baking tray and roast in the oven for 45 minutes.
- Then mix the vegetable stock, coconut milk, nutmeg, salt and pepper in a large saucepan. Add the sweet potatoes, shallot and rosemary. Bring to the boil with the lid closed at medium heat and then simmer for 10 minutes.
- Then puree with a hand blender to an even soup.
- Serve with chopped walnuts and a little olive oil.
About this recipe
The combination of roasted sweet potatoes, shallots and coconut milk brings a sweetish-harsh taste to a creamy, hearty soup. Everything is rounded off with walnuts and olive oil.