Summary

Ingredients

• 500 g sweet potato (s)
• 400 ml coconut milk
• 0.25 liter ¼ water
• 0.5 teaspoon ½ nutmeg, grated
• 1 teaspoon ginger, grated
• 0.5 ½ vanilla pod (s)
• cinnamon
• salt
• sugar

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Instructions

1. Peel and dice the sweet potatoes and cook in a little water until soft.
2. Set aside four tablespoons of the coconut milk, bring the rest to the boil with the sweet potatoes, a little water, nutmeg, ginger and the vanilla pulp. Puree the mass and pass through a sieve. Heat the result again and simmer briefly. Season the soup with cinnamon, salt and sugar.
3. Serve the soup hot and garnish with a spoonful of the coconut cream.
4. If you like, you can also deep-fry sweet potato slices in vegetable oil for decoration. It is especially nice if the slices are cut from one side to just before the opposite edge before deep-frying.