Vegan sweet potato and coconut soup with sweet crisps

Ingredients for 4 people:

500 g sweet potatoes

1 onion

Approx. 2 cm ginger

500 ml vegetable stock

1 can of coconut milk (400 ml)

Approx. 5 cm piece of coconut

Vegetable oil, salt, pepper, cumin

1/4-1 tsp hot curry

 Additional:

 Select 1 small diameter sweet potato for the chips.

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Preparation:

Peel the onions and ginger. Chop the onions finely and grate the ginger "fine" with a fine blade. Fry in 1 tsp oil. Peel the sweet potatoes (except for one for the chips) with a professional peeler and then coarsely chop. Add to the onions and fry briefly. Deglaze with the vegetable stock and cook until soft, about 15-20 minutes.

Meanwhile, peel the small sweet potato with a professional peeler and also peel/slice finely for the chips. Heat 1 tbsp oil in a separate pan and brown the slices nicely. Place on a plate and lightly salt.

Now puree the soft sweet potato soup with a blender. Add the coconut milk and bring to the boil. Season with salt, pepper and cumin. Add more or less hot curry to the soup to taste.

Serve in a bowl and top with the chips. Finally, grate fresh coconut over the top with a coarse blade.