Sweet potato and coconut soup with roasted sesame seeds (for 4 people)
400 g sweet potatoes
2 shallots
1 leek
4 Tbs. sesame oil
2 tsp. of raw cane sugar
1 tsp. ginger, grated (fresh)
700 ml vegetable broth
150 ml coconut cream
Salt, pepper
3 Tbs. sesame seeds
Clean the sweet potatoes, shallots and leek and cut into large pieces. Heat sesame oil in a saucepan, add shallots and leek and sauté briefly. Add sugar, ginger and sweet potatoes and continue to sweat. Then add the vegetable broth and simmer over a low heat for 20 minutes. Finally add coconut cream, puree and season with salt and pepper.
Roast the sesame seeds in a pan without fat for your garnish.
Ready to serve!
