Carrot, Sweet Potato and Ginger Soup with Coconut Milk

Carrot, Sweet Potato and Ginger Soup with Coconut Milk is a creamy and comforting soup, made with mild vegetables and a hint of ginger for a little spice. Coconut milk adds a touch of exotic flavor and makes it perfect for cold days or a light lunch.

Ingredients

• 1 large sweet potato (1 or 2 depending on size)
• 5 medium carrots
• 1 onion
• 2 cloves garlic
• 1 piece of ginger, 1 cm
• 20 cl of coconut milk
• 40 cl of vegetable broth
• olive oil

Preparation

1. Peel the sweet potato, carrots and piece of ginger. Dice the vegetables and chop the ginger.
2. Chop the onion. Peel the garlic cloves and chop them.
3. In a large saucepan, sweat the onion in a drizzle of olive oil for 3 to 4 minutes. Add the garlic, ginger and vegetable pieces. Brown for a few minutes, stirring with a wooden spoon. Salt.
4. Pour in the coconut milk and vegetable stock. Reduce the heat and cook over low heat for 35 to 40 minutes. At the end of cooking the vegetables should be tender.
5. Mix the soup. Serve with a drizzle of olive oil and some crushed hazelnuts.