Soup of baked sweet potatoes and coconut milk
s to believe that you can mix something tasty from 2 ingredients and 3 - 4 spices in 5 minutes. But if Maria Elia says so in her cookbook, I believe her for once. And cook it. And then believe it all the more. Because that's one of those soupies that blew me away.
The special trick is that the sweet potatoes are completely baked in the oven with shell first (eg the evening before next to the television or, um , To blog). The soft tubers can then be peeled later with your fingers and are pureed in a coconut broth. By pre-cooking the sweet potatoes, the soup is particularly smooth and silky. In addition, there are two strong flavors ... and everyone is amazed at the table.
Incidentally, this is also the perfect soup to impress old school friends, new colleagues or critical mothers-in-law with little effort.
(Good luck, Denise!)
Have it tasty ღ
And here comes the recipe for soup of baked sweet potatoes and coconut milk
4 as an appetizer or for 2 to eat700 g sweet potatoes (which are 2 medium) wash off briefly and whole with bowl for Cook 40 minutes at 170 degrees in the oven . Allow to cool completely and peel shortly before preparing the soup. The peel can then easily be peeled off and the sweet potato cut into coarse cubes.
Heat 1 tsp neutral oil in a pot at medium temperature and 1 tbsp red curry paste
Pimp your soup:
As a decorative topping on the soup, black sesame seeds are great. As a crunchy companion for non-vegans, spicy goat cheese crostinis are wonderful: just slice a baguette or two rolls and top with goat's roll or other goat's cheese. Fry in the oven under the grill and serve warm to the soup.
There are many more tasty soup recipes by the way.