Sweet potato and coconut soup

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!

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Filed under Soups

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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