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Ingredients
2 sweet potatoes
3 carrots
1 yellow onion
1 table spoon cardamom
1 table spoon ground coriander
500 ml coconut milk
800 ml water
2 vegetable bouillon cubes
1 red chili pepper
Approx 100 g fresh ginger
2 garlic cloves
Fresh coriander
Roasted pumpkin seeds
Chèvre cheese
Method
Chop carrots, sweet potato and onion to medium sized cubes and fry in a big saucepan for a couple of minutes on medium heat. Meanwhile, peel ginger and chop finely together with garlic
Add ginger, garlic, cardamom and coriander to the pot, stir and let it fry approx 3 mins more. Meanwhile, take a new pot and boil the water with the two bouillon cubes
Chop chili pepper and add it to the main pot together with the coconut milk and bouillon mixture. Now all potatoes and carrots should be covered by liquid (if not, add some extra water)
Add salt and let boil on medium heat for approx 15 min until all vegetables are soft. Mix the soup with a immersion blender (stavmixer) until smooth
Taste and add extra salt if desired. Serve with fresh coriander, roaster pumpkin seads and crumbled chèvre cheese on top
