Ingredients
- 1 kg sweet potatoes
- 1 onion
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 garlic clove
- ½ tsp ginger
- ½ tsp turmeric
- ¼ tsp pepper
- 2 tsp vegetable oil
- 1 tsp tomato paste
- 750 ml vegetable broth
- 400 ml coconut milk
- Salt to taste
Instructions
Prep day
- Peel the sweet potatoes and cut them into chunks. The smaller the chunks, the quicker they'll cook.
- Mince the onion.
- Dry-roast the spices in a large pot for 2 minutes over medium heat. Add in the oil and tomato paste. When fragrant, sauté the onion for 3 minutes
- Add the sweet potatoes, vegetable broth and coconut milk. Cover with a lid and simmer for 25 minutes.
- Blend until smooth. Store in airtight containers for up to 3 days.
Serving day
- Preheat the oven to 200°C.
- Cut a baguette into slices.
- Bake for 10 – 15 minutes or until golden brown.
- In the meantime, reheat the soup.
- Peel a garlic clove.
- Rub the baguette with the garlic and a little olive oil.
Recipe & picture: Eloïse Jennes
