Sweet Potato Mango Soup with Herb Rice Garnish

Ingredients

• 3 sweet potatoes (600–700 g)
• 1 piece ginger (10 g)
• 1 Shallot
• 1 Garlic clove
• 250 g mango flesh
• 2 tbsp olive oil
• 0.25 tsp curry powder
• 1 pinch cayenne pepper
• 800–900 ml vegetable broth
• 125 g ORYZA (Himalayan basmati rice)
• Salt
• 0.5 bunch herbs (10 g; parsley, coriander)
• 250 ml coconut milk
• Pepper
• 2 tbsp toasted coconut chips (30 g)

Instructions

1. 1.

   Peel, wash and cut sweet potatoes into small pieces. Peel and chop ginger, shallot, and garlic. Cut half the mango flesh into small pieces.

2. 2.

   Heat 1 tbsp oil in a pot. Add ginger, shallot, garlic, sweet potatoes, mango, curry powder, and cayenne pepper; sauté for 3 minutes over medium heat. Pour in vegetable broth and simmer on low heat for 15–20 minutes.

3. 3.

   Meanwhile, put rice with twice the amount of cold salted water into a pot and stir once. Bring to a boil and let rice cook in boiling water over medium heat for 12–15 minutes. Remove from heat, fluff the rice, and let it cool for 10 minutes.

4. 4.

   Wash herbs, shake dry, and finely chop. Dice remaining mango flesh into small cubes.

5. 5.

   Add coconut milk to the soup and blend with an immersion blender until smooth; season with salt and pepper. Mix herb rice together and place in four deep bowls using a serving ring. Ladle soup over the rice. Sprinkle with remaining mango cubes and toasted coconut chips.