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🍲 Creamy Sweet Potato Coconut Soup

447 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 10 g
• sweet potatoes 800 g
• oil 2 tbsp
• coconut milk 400 g
• vegetable broth 400 g
• salt pinch
• almonds, sliced 20 g
• coriander, fresh 10 g
• organic limes 1 pc.
• soy yogurt 100 g

Instructions

1. 1. Cut the onion in half and peel off the skin.
2. 2. Peel the garlic clove and the ginger piece.
3. 3. Peel the sweet potato and cut it into coarse cubes.
4. 4. Place the onion, ginger, and garlic into the mixing container.
5. 5. Chop the ingredients for 5 seconds on speed 8.
6. 6. Scrape down the sides with a spatula.
7. 7. Add the oil and sauté the mixture for 2 minutes on the sauté setting.
8. 8. Add the sweet potato cubes, coconut milk, broth, and some salt.
9. 9. Cook the soup for 25 minutes on speed 1 at 100 degrees Celsius.
10. 10. Meanwhile, heat a frying pan over medium heat.
11. 11. Toast the sliced almonds in the pan for about 3 minutes.
12. 12. Wash the cilantro and shake it dry.
13. 13. Remove the coarse stems from the cilantro.
14. 14. Chop the cilantro leaves coarsely.
15. 15. Cut the lime in half.
16. 16. Squeeze the juice from the lime.
17. 17. Place the soy yogurt into a bowl.
18. 18. Mix the soy yogurt with two tablespoons of lime juice and some salt.
19. 19. Puree the finished soup for 1 minute on speed 6.
20. 20. Ladle the soup into bowls.
21. 21. Garnish the soup with the toasted almonds, cilantro, and soy yogurt.
22. 22. Enjoy your meal!

Nutrition per serving

• kcal: 447
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 52 g