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🍲 Creamy Sweet Potato Coconut Soup with Crispy Vegetable Chips

479 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs.
• Carrots 2 pcs.
• Shallots 2 pcs.
• Ginger, fresh 20 g
• Olive oil 100 ml
• Vegetable broth 600 ml
• Beetroot, fresh 1 pc.
• Chili, ground pinch
• Salt pinch
• Cilantro, fresh 30 g
• Pepper, black ground pinch
• Oranges 1 pc.
• Coconut milk 200 ml
• Cumin 1 tsp

Instructions

1. 1. Preheat the oven to 170 degrees Celsius fan-forced.
2. 2. Thoroughly wash the sweet potatoes and carrots.
3. 3. Peel the sweet potatoes and carrots.
4. 4. Set aside about 100 grams of the peeled sweet potato.
5. 5. Cut the remaining sweet potatoes and carrots into large cubes.
6. 6. Peel the shallots and the ginger.
7. 7. Finely dice the shallots and ginger.
8. 8. Heat two tablespoons of olive oil in a pot over medium heat.
9. 9. Sauté the finely diced shallots and ginger for about three minutes.
10. 10. Add the large sweet potato and carrot cubes to the pot.
11. 11. Fry the vegetables for another five minutes.
12. 12. Deglaze the vegetables with vegetable broth.
13. 13. Let the soup simmer on low to medium heat for about 15 minutes.
14. 14. Stir the soup occasionally.
15. 15. Wash the beetroot in the meantime.
16. 16. Peel the beetroot.
17. 17. Slice the reserved sweet potato and beetroot thinly using a kitchen mandoline.
18. 18. Place the vegetable slices in a bowl.
19. 19. Add two tablespoons of olive oil, a pinch of chili powder, and salt to the slices.
20. 20. Toss the slices well to coat them with the spices.
21. 21. Spread the slices out on a baking sheet lined with baking paper.
22. 22. Bake the chips in the oven for about 15 minutes until golden brown and crispy.
23. 23. Wash the coriander (cilantro).
24. 24. Shake the coriander dry.
25. 25. Remove the thick stems from the coriander.
26. 26. Place the coriander in a tall container.
27. 27. Add the remaining olive oil to the coriander.
28. 28. Blend the mixture until smooth.
29. 29. Season the oil generously with salt and pepper.
30. 30. Halve the orange.
31. 31. Squeeze the juice from the orange.
32. 32. Add the orange juice to the finished soup.
33. 33. Add the coconut milk to the soup.
34. 34. Add cumin to the soup.
35. 35. Add another pinch of chili powder to the soup.
36. 36. Bring the soup back to a boil.
37. 37. Blend the soup until smooth.
38. 38. Season the soup generously with salt and pepper.
39. 39. Remove the finished chips from the oven.
40. 40. Pour the soup into deep bowls.
41. 41. Drizzle the soup with the coriander oil.
42. 42. Garnish the soup with the crispy chips.
43. 43. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 479
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 48 g