Summary

Ingredients

• 2 sweet potato (s)
• 800 g carrot (s)
• 3 medium potato (s)
• 1 clove garlic
• 1 medium onion (s)
• 7 cm ginger
• 1 large chilli pepper (s)
• 0.25 ¼ celeriac
• 1 can coconut milk, approx. 400 ml
• 1.2 liters vegetable stock
• 1 teaspoon, heaped curry powder
• Oil or coconut oil
• salt and pepper
• nutmeg

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Instructions

1. Peel the sweet potatoes, carrots, potatoes, garlic clove, onions, celery and ginger. Then dice the vegetables. Squeeze the garlic clove. Core the chilli pepper and cut into small pieces.
2. Sauté everything in a large pot in a little oil (I always use coconut oil) for about 10 minutes and dust with curry powder. Now deglaze with the previously prepared vegetable stock and wait until the mixture boils. The mixture should now cook over medium heat for 30 minutes.
3. When the vegetables are soft enough, use the hand blender. Puree the soft vegetables until you get a smooth and creamy mixture without any pieces. Now add the coconut milk and stir into the mixture with the hand blender.
4. If the soup is not yet liquid enough, it can be extended with a little vegetable stock if you like. Finally, season the soup with plenty of salt, pepper and nutmeg, depending on your taste, and season to taste.
5. If you want, you can bake a baguette with it.