Ingredients:
- 500 g Sweet potatoes
- 500 g Carrots
- 2 Onions
- 1 clove of garlic
- 20 g ginger
- 2 tbsp Coconut oil
- 800 ml vegetable broth
- 1 small pomegranate
- 3 stems coriander
- 3 stems mint
- 3-4 tbsp Lemon juice
- 200 ml Coconut milk
- 2 tsp ground cumin
- 1 tsp Cayenne pepper
- Salt pepper
Method:
- Peel the sweet potatoes and carrots and cut them into large pieces. Peel and roughly dice onion, garlic, and ginger. Heat coconut oil in a saucepan and sauté vegetables in it for about 3 minutes. Deglaze with vegetable stock and simmer on low heat for 15-20 minutes.
- Halve the pomegranate and knock out the stones. Wash the coriander and mint, shake dry, pluck the leaves from the stems and roughly chop.
- At the end of the cooking time, finely puree the vegetables with a blender. Add lemon juice and coconut milk except for 4 tbsp. Season with cumin, cayenne pepper, salt, and pepper. Pour soup into bowls, pour 1 tablespoon of coconut milk over them and garnish with pomegranate seeds, coriander, and mint.