Summary

Ingredients

• 400 g root (s) (Yacon)
• 30 g iner
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1 teaspoon ginger powder
• 1 teaspoon curry paste (panang)
• 600 ml vegetable stock
• 250 ml coconut milk
• 1 tablespoon oil
• salt
• Parsley, chopped

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Instructions

1. Peel and dice the onion, garlic and ginger. Sweat the onion and garlic in a little oil. In the meantime, peel and dice the yacon roots and quickly (as they turn grayish in the air) add together with the fresh ginger and fry.
2. Then add the honey, the curry powder, the ginger powder and the curry paste, stir in and let it fry as well. Pour vegetable stock on top, bring to the boil and then simmer until the vegetables are soft enough to be pureed. If necessary, add a little water after the cooking time.
3. After everything has been finely pureed with the hand blender, the coconut milk is stirred in. If necessary, add a little salt to taste and sprinkle with chopped parsley. If you don`t like it spicy, you can reduce the curry paste.