Summary

Ingredients

• 1 kg sweet potato (s)
• 800 g carrot (s)
• 2 onions)
• 4 cm ginger
• 1 liter vegetable stock
• 200 g crème fraîche
• 6 slices bread (sunflower bread)
• 100 g Gouda cheese, rated
• a few stalks parsley, finely chopped
• salt and pepper
• paprika
• 4 tablespoon sunflower oil

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Instructions

1. Finely chop the onions and ginger. Peel and chop sweet potatoes and carrots.
2. Sauté onions and ginger in hot oil, add sweet potatoes and carrots and sauté briefly. Pour in the broth, season and cook for approx. 20 minutes.
3. Preheat the oven to 200 °. Mix the Gouda cheese with the egg yolk and 4 tablespoons of crème fraîche and parsley, season with pepper. Distribute the mixture on the bread slices. Bake the bread on a rack lined with baking paper for 5 - 8 minutes until golden brown. Cut diagonally.
4. Puree the soup, stir in the rest of the crème fraîche and season to taste, if necessary add the broth until the desired consistency is reached. Serve with the cheese bread.
5. Delicious
6. Tips:
7. Pay attention to the amount of liquid, use less for cooking and give in after pureeing, otherwise the soup will be too runny.
8. Depending on how the sweet potato is, it sometimes tastes a bit carrot-heavy, take more potatoes.
9. Adjust the amount of spices (heat) to your own taste, be careful with the salt, as the soup is filled with broth (I never salt when I use broth).