Sweet Potato Coconut Soup

Ingredients

• 500 g Sweet potatoes
• 150 g kohlrabi
• 1 onion
• 1 Garlic clove
• 2 stalks lemongrass
• 3 tbsp Rapeseed oil
• 30 g yellow curry paste (2 tbsp)
• Salt
• Pepper
• 750 ml vegetable broth
• 400 ml coconut milk
• 0.5 organic lime
• 5 g coriander (1 handful)
• 15 g cashew nuts (1 tbsp)

Instructions

1. 1.

   Peel and dice the sweet potatoes and kohlrabi into small cubes. Peel and finely dice the onion and garlic. Remove the tough outer leaves of the lemongrass and slice the white part into thin rings.

2. 2.

   Heat 1 tbsp oil in a pot. Add the sweet potato, kohlrabi, onion, garlic, and lemongrass; sauté for 3 minutes over medium heat. Season with curry paste, salt, and pepper, then pour in the broth and coconut milk. Simmer gently for 15–20 minutes until tender.

3. 3.

   Meanwhile, rinse half a lime hot, pat dry, grate its zest finely, and squeeze out the juice. Wash the coriander, shake dry, pick a few leaves for garnish, and blend the rest with cashew nuts, lime zest, and remaining oil into a smooth sauce. Season with salt and pepper.

4. 4.

   Blend the soup until creamy and adjust seasoning with lime juice. Serve the sweet potato coconut soup in bowls, drizzle the sauce over it, and top with fresh coriander greens.