Festive Ayurveda Recipe by Katharina E. Weyland
Sweet potatoe soup with curry
- 2 orange sweet potatoes
- 1 TSP Ghee (or coconut oil)
- 1 onion, 2cm of chopped, fresh ginger onion
- 1 TSP curry powder
- 2 cups of coconut milk
- 3 cups of vegetarian vegetable broth
- Juice of half a lemon
- 1/2 TSP pink Himalya salt for seasoning the taste
- 1 TSP sesame oil
- 1/2 cup of fresh, chopped coriander
- Pieces of lime for decoration
Heat up the oven to 250 degrees. Test the sweet potatoes with a fork by penetrating it at various place. Place them in a backing tray and put them on the middle level in the oven. Bake for 30-40 minutes until you are able to easily insert your fork into the potatoe. Take it out and let it cool.
Heat the Ghee in a pot on medium heat. Add the onion and ginger. Glace the onion. Add the curry. sauté for 1 minute. Add vegetarian broth. Bring to boil then reduce the heat to low and simmer for 5 minutes.
Get rid of the skin of the sweet potatoe and cut into dice. Add the soup and simmer in the soup for a few minutes. Add the coconut milk and stir well. Now you can purée in a mixer. Or simply gently squash the pieces in order to obtain a thicker soup. Turn off the heat and season with the lemon juice and salt.
Place in bowls and add a few drops of sesame oil across the soup. Garnish with coriander and the lime pieces. You can also add dill, basel or thyme (as fresh herbs). The go with it very well. One can simply chop the herbs and place them on the table so that everyone can garnish their own soup how they want. This is definitely a great combination of taste and look.
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