Summary

Ingredients

• 500 g sweet potato (s)
• 400 g celeriac
• 1 onion (s)
• 25 g iner
• 1 large chilli pepper (s), red
• 1 liter vegetable stock
• 200 g sour cream
• Cayenne pepper
• salt
• possibly sesame

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Instructions

1. Peel the celery and potatoes and cut into large cubes. Peel and finely dice the onion. Peel and finely chop the ginger, clean and core the chilli pepper and cut into fine strips.
2. Sauté the onion cubes, ginger and chilli in the oil, add the potatoes and celery and sauté briefly. Pour in the vegetable stock, simmer for approx. 25 minutes.
3. Then puree the soup, stir in the sour cream and season with salt and cayenne pepper. If you like, you can sprinkle toasted sesame seeds on top before serving.