Summary

Ingredients

• 800 g sweet potato (s), peeled and weihed
• 2 large carrots
• 2 onions)
• 1 clove garlic
• 1 piece (s) ginger, approx. 3 cm
• 3 tablespoon rapeseed oil
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 pinch (s) chilli flakes
• 500 ml vegetable stock
• 200 ml cream
• Salt and pepper
• Chive rolls
• 20 g peanuts, roasted

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Instructions

1. Peel the sweet potato and cut into pieces approx. 2 cm in size. Peel and slice the carrots. Eighth the onions and put all the ingredients in a bowl. Finely chop the garlic and ginger and add to the bowl. Add the rapeseed oil, cumin and turmeric powder, chilli flakes and salt to the bowl and mix everything well.
2. Preheat the oven to 170 ° C top / bottom heat.
3. Spread the vegetables on a parchment-lined baking sheet. Bake in the middle of the hot oven for about 20 minutes.
4. Heat the vegetable stock in a saucepan, add the roasted vegetables and puree with a hand blender. Finally add the cream and season with salt and pepper.
5. Finely chop the peanuts, fry them briefly in a pan without oil and garnish with the finely chopped chives on the plate.