Ingredients

  • 600 ml of water
  • 2 sweet potatoes (500 g)
  • 2 parsley (300 g)
  • 2 carrots
  • 2 cloves garlic
  • 1 piece of ginger about 4 cm
  • 1 C. c. turmeric
  • Salt and pepper
  • 3 ch.c. ս. coconut milk
  • Seeds of your choice (calendula, pumpkin, etc.)
  • Fresh coriander

Preparation:

  1. Bring the pot filled with water to the boil.
  2. Peel a squash, grate it and slice it. Peel the garlic and ginger, cut into pieces.
  3. Pour everything into boiling water with turmeric. Season with salt and pepper and cook for 25-30 minutes.or until the vegetables are very tender.
  4. After cooking the vegetables, transfer them to a blender bowl. Pour coconut milk 3 3/4 of the broth.
  5. Stir until you get a smooth, creamy soup. If you find it too thick, add the broth and stir again.
  6. Serve the soup in two bowls. Sprinkle with seeds and fresh coriander. If necessary, salt and pepper. Taste!