Sweet Potato Coconut Soup

Ingredients

• 600 g Sweet Potatoes
• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 1 stalk lemongrass
• 2 Spring Onions
• 4 tbsp sesame oil
• 1 tbsp brown sugar
• 200 ml coconut milk
• Salt
• black pepper (freshly ground)
• 1 tsp ground coriander
• 2 tbsp Lime juice
• 1 splash soy sauce

Instructions

1. 1.

   Wash, peel and roughly cube the sweet potatoes. Peel the onion, garlic and ginger. Finely chop the onion and garlic. Dice the ginger as finely as possible. Set aside about 1 tsp. Wash the lemongrass and spring onions. Press the lemongrass with the back of a knife. Trim the spring onions and cut a little green into fine strips; finely chop the rest.

2. 2.

   Heat 2 tbsp oil in a wide pot. Sauté the onion, garlic, ginger and spring onions. Add the lemongrass and sweet potatoes and stir for a moment. Sprinkle brown sugar and let it caramelize slightly. Pour in coconut milk and about 400 ml water. Simmer gently for about 30 minutes. Remove the lemongrass and puree the soup.

3. 3.

   Season with salt, pepper, coriander, lime juice and soy sauce.

4. 4.

   Serve in small bowls, sprinkle with spring onion greens and ginger, drizzle with remaining oil and serve.