Ingredients:
Crust:
- 2 onions
- 1 clove garlic
- 1 thumb-sized piece of ginger
- 2 sweet potatoes
- 1 mango
- 2 tablespoons canola oil
- ½ tsp. cumin
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 tbl. raw sugar
- Salt, white pepper
- 400 ml coconut milk
- 400 ml vegetable broth
- 1 unwaxed lemon
- 4 tbl. yogurt
Sweet Potato Mango Soup Recipe
For: 4 servings
Preparation time: 40 minutes.
Preparation:
- Peel and dice onion, garlic, ginger and sweet potato. Peel the mango. Cut the fruit off the pit and also dice.
- Heat the canola oil in a pan. Add the cumin, turmeric, curry powder and sugar with the onion, garlic and ginger and caramelize 1 minute. Add sweet potato and mango, heat and pepper. Steam at medium heat 8 minutes.
- Douse with coconut milk and vegetable bouillon and simmer about 15 minutes until the sweet potato is soft.
- Grate half of the lemon peel and add to the soup. Press the lemon and add the juice as well.
- Puree the soup until smooth and season.
- Divide the sweet potato mango soup into the bowl, add a dollop of yogurt and serve.
Tip:Adding mango cubes, thin ginger strips and a little fresh herbs makes a nice addition to the pureed soup. If the soup is too thick, just add a little coconut milk or vegetable bouillon.