Sweet potato soup

Ingredients for 4 persons:

  • 40 ml of coconut oil

  • 1 medium onion, roughly sliced

  • 2 cloves of garlic, coarsely sliced

  • 1 thumb-sized piece of ginger, peeled and finely chopped

  • ½ Spanish red pepper, coarsely chopped

  • 4 sweet potatoes, peeled, washed and coarsely chopped

  • 1 ltr of water

  • 25 ml of tamari (Japanese soy sauce with little or no gluten)

  • 125 ml of coconut milk

  • Juice of ½ lime

  • 1½ tsp of salt

  • Coriander, finely chopped

  • Cashew nuts, roasted with a pinch of salt in a little coconut oil


Fry onion, ginger, red pepper and garlic in coconut oil. Add the pieces of sweet potato once the onion is soft and add the water. Leave the potatoes to cook with the lid on the pot. Add the coconut milk when the vegetables are cooked. Turn off the heat and puree the soup. Season with lime juice, tamari and sea salt. Serve with coriander and/or cashew nuts.