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🍽️ Creamy Sweet Potato Coconut Soup

631 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 cm ginger
• 2 carrots
• 500 g sweet potatoes
• 100 g celeriac
• 2 tbsp vegetable oil
• salt
• 2 tbsp curry powder
• 500 ml poultry broth
• 400 ml coconut milk
• 1 handful cilantro leaves
• 2 tbsp toasted sesame seeds
• chili flakes
• 2 tbsp coconut chips
• 2 tbsp tahini
• 1 tbsp lemon juice

Instructions

1. 1. Peel the onion, garlic, ginger, carrots, sweet potatoes, and celery.
2. 2. Dice all ingredients into small cubes.
3. 3. Heat oil in a large pot.
4. 4. Add the vegetables to the pot and sauté for 2 to 3 minutes until they become translucent.
5. 5. Season the mixture with salt and curry powder.
6. 6. Pour the vegetable broth and coconut milk into the pot.
7. 7. Let the soup simmer on low heat for about 20 minutes.
8. 8. Rinse the cilantro leaves under running water.
9. 9. Dry the cilantro leaves thoroughly.
10. 10. Finely chop the cilantro leaves.
11. 11. Mix the chopped cilantro with sesame seeds, chili flakes, and coconut chips.
12. 12. Stir tahini (sesame paste) into the hot soup.
13. 13. Blend the soup until smooth using a hand blender.
14. 14. Thin the soup with a little more broth if necessary.
15. 15. Let the soup simmer briefly to thicken if it is too runny.
16. 16. Season the soup with salt and lemon juice to taste.
17. 17. Ladle the soup onto soup plates.
18. 18. Garnish the soup with the coconut-sesame mixture.
19. 19. Serve the soup immediately.

Nutrition per serving

• kcal: 631
• Protein: 16 g · Fett/Fat: 44 g · Carbs: 42 g