Sweet potatoe soup

With lemon grass and coconut milk
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Creamy vegetable-based soup to continue with an evening full of culinary surprises. All present congratulations to Nicolas for his good choice.

  • Eat: 4 people
  • Time: 30-45 minutes
  • Difficulty: Easy  ride

Beeam* saved some time washing pots,but takes longer to cook. You can also use less sweet potatoe and instead add carotte and normal potatoe.

INGREDIENTS

  • 400 grams of potatoes, diced
  • 1 onion peeled chopped into cubes
  • 2 tablespoons oil
  • 2 tablespoons ginger, shredded
  • 2 tsp cumin, ground
  • 2 chilli, finely chopped, without seeds
  • 2 stalk (s) lemongrass
  • 5 cups vegetable broth
  • 5 cups coconut milk
  • 1 tablespoon of lime juice
  • 1 tablespoon raw sugar or/honey
  • 1 cup cilantro, chopped

Rad Chef's Method

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    1. Add the sweet potato in a pot of boiling water and cook until the potatoes are soft. Drain and set a side.

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    2. Heat oil in a saucepan over medium heat. Add the ginger, cumin, chilies and lemongrass and cook for 3 minutes. Remove the lemongrass

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    3. Add the sweet potato and spices in a food processor or blender and run together with a little broth to the puree.

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    4. Pour sweet potato mixture in a saucepan over medium heat. Add the stock, coconut milk and raw sugar or/honey and stir until the soup is piping hot. Stir in the cilantro and serve.

MÜLLAIR BY NICOLAS MÜLLER

By Rad Chef on February 16, 2017