Pure well-being from a bowl! Sweet potato is the hero of this healthy and light soup. Perfect for a fall or cold winter day, it brings sunshine into your life with its bright and warm flavors. Our SAL de IBIZA Granito Citronela y Jengibre (Lemongrass & Ginger) pairs perfectly with this soul-warming dish! A nice bonus: The recipe is gluten-free and vegan.
Vorbereitung15 minutes
Kochzeit20 minutes
PortionenFor 4 servings
Zutaten
700 g sweet potatoes
3 tsp extra virgin olive oil
1 teaspoon freshly grated ginger
400 ml coconut milk
1 medium yellow onion
½ tsp cayenne pepper
Juice of 1 large lime (approx. 2-3 teaspoons)
½ freshly chopped chili pepper
¼ bunch of freshly chopped coriander
1 ½ tsp SAL de IBIZA Citronela & Jengibre
Anleitung
Heat the olive oil in a large pot.
Peel the onion and ginger, cut into small pieces and sauté in a pot until the onions are soft and translucent.
Peel the sweet potatoes and also cut them into small cubes.
Add the sweet potato cubes to the pot, just cover with water, and simmer for about 20 minutes until the potatoes are tender.
Add the coconut milk and lime juice. Season with 1 teaspoon of SAL de IBIZA Citronela & Jengibre and cayenne pepper to taste.
Puree the soup with a hand blender until it has a smooth, creamy consistency.
Serve the soup in warmed bowls and garnish with freshly chopped coriander, chili and the remaining SAL de IBIZA salt.
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