Vegan sweet potato coconut soup with sweet potato chips



Peel onions and ginger. Finely grate the ginger with the fine blade and chop the onions small. Fry both ingredients in 1 tsp oil. Keeping one aside, peel the sweet potatoes with the Professional Peeler and then roughly chop. Add to the onions and fry briefly. Add the vegetable broth and cook softly for about 15-20 minutes.

Meanwhile, peel the small sweet potato with the professional peeler and also use it to create fine slices of chips. In a separate pan, heat 1 tbsp of oil and lightly brown the potato slices. Place on a plate and season with salt.

Puree the soft sweet potato soup with a handheld blender. Add coconut milk and bring to the boil. Season with salt, pepper and cumin. Depending on the degree of heat you like, add curry spice to the soup.

Serve in a bowl and place the potato chips on top. For a final garnish, grate the fresh coconut with the coarse blade over the soup.