Sweet Potato Turmeric Soup
Ingredients
- 1/4 cup onion diced
- 2 garlic gloves finely diced
- 3 cups sweet potato roughly diced
- 1.5 cups carrots roughly diced
- 3 cups vegetable broth
- 3/4 cup coconut milk
- 3 tbsp tomato paste
- 2 tsp turmeric powder
- 1.5 tsp fresh ginger finely diced
- 3 tsp red curry paste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
Spicy coconut cashew topping
- 1/4 cup cashew seeds
- 3 tbsp sesame seeds
- 3 tbsp coconut chips
- 1 tbsp coconut oil
- 1 tsp cayenne pepper
- 1/4 tsp salt
Preparation
Heat a large pot with 1 tablespoon of oil. Fry the diced onion and garlic until lightly browned.
Add tomato paste, ginger and curry paste and roast for another minute. Stir constantly.
Deglaze with vegetable soup.
Add turmeric, sweet potato, carrots and salt. Bring to the boil once, then switch back to a low setting and put the lid on the pot. Simmer for about 20 minutes until the vegetables are soft.
Add lemon juice and coconut milk to the soup.
Pour into a blender and mix finely or puree with a hand blender. Caution: hot! Season with salt, pepper and lemon juice.
If the soup is too thick, add some water and season if necessary.
Divide the soup on plates and serve with the spicy coconut cashew topping.
Spicy coconut cashew topping
In the meanwhile heat up a pan with 1 tablespoon of coconut oil.
Roast the cashews, sesame seeds and coconut chips for a few minutes with the seeds and start to smell. Stir constantly.
Remove the pan from the stove. Season with cayenne and salt. Set aside.
