Summary

Ingredients

• 2 vegetable onion (s)
• 2 tablespoon ghee or clarified butter
• 100 g tomato paste
• 1 piece (s) ginger, approx. 5 cm
• 2 tablespoon curry powder, yellow
• 1 tablespoon paprika powder, mild
• 1 ½ kg carrot (s)
• 750 g sweet potato (s)
• 2.3 liters homemade vegetable stock or water
• 0.5 ½ bunch parsley
• 1 can coconut milk, creamy
• Salt and pepper, black, freshly ground
• 1 dash olive oil

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Instructions

1. Peel the carrots and sweet potatoes, cut into cubes and set aside. Peel the vegetable onions, cut into small cubes and sauté in the ghee or clarified butter until translucent. At the same time, peel the ginger and cut into small cubes.
2. When the onions are nice and translucent, turn the temperature down a little and stir in the tomato paste, ginger, curry and paprika powder and sauté for a few minutes while stirring. Add the carrots and sweet potatoes and sauté briefly. Then deglaze the vegetables with the vegetable stock or with water, bring to the boil and simmer for 25 minutes. If you only use water, add a little salt before cooking.
3. In between finely chop the parsley. After the 25 minutes, stir in about 3/4 of the parsley and simmer for another 5 minutes.
4. Fold in the coconut cream and puree the soup finely. If necessary, season the soup with salt and / or pepper. Stir in the remaining parsley and a dash of good olive oil.