Summary

Ingredients

• 800 g sweet potato (s)
• 50 g shallot (s)
• 1 small Piece (s) ginger
• 2 lime (s), organic
• 4 tablespoon olive oil
• 800 ml vegetable stock
• 160 ml coconut milk
• 1 cup crème fraîche à 50 g
• 2 tablespoon sesame seeds
• 2 leeks
• salt and pepper

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Instructions

1. Peel the sweet potatoes and cut into large cubes. Finely dice shallots. Peel the ginger and cut into slices. Wash limes with hot, rub dry, peel thinly and cut the peel into very fine strips or peel with a zester. Finely chop the zest. Squeeze the limes. If you don`t have a zester to hand, you can of course also rub the lime zest over the leek at the end.
2. Heat the oil in a large saucepan. Sauté shallots and ginger in it. After a short time add the sweet potatoes and cook for 2 - 3 minutes. Pour in the vegetable stock and cook everything with the lid on for about 10 - 15 minutes over medium heat.
3. Puree the soup. Stir in coconut milk and bring to the boil. Stir the crème fraîche into the soup, season with salt (quite a lot - you have to try), pepper and about 2 tablespoons of lime juice.
4. Roast the sesame seeds in a non-stick pan for a few minutes and leave to cool on a plate. Wash the leek and cut into fine rings. Heat the oil in the pan and sauté the leek for about 6 minutes. Mix the leek with sesame, lime zest and a little salt and add to the soup just before serving.