Creamy vegetarian sweet potato soup

To make the sweet potato soup, start by peeling and dicing the sweet potatoes and carrots. I recommend not cutting the sweet potatoes too small, otherwise they could fall apart during cooking.

Finely chop the onion and garlic and fry in olive oil in a large pan until translucent. It is important that you do this over a medium to low heat so as not to burn the garlic and avoid a bitter taste.

Add the sweet potatoes and carrots and deglaze with the vegetable stock. Bring the soup to the boil, reduce the heat and simmer for about 30 minutes, or until the vegetables are completely soft.

Now puree the soup with a hand blender until it is creamy. I find it very helpful to take the pot off the stove during this process to avoid splashing and possibly burning yourself.

Add the coconut milk and cumin, season with salt and pepper and stir well again. The coconut milk provides a pleasant creaminess and the cumin gives the soup a slight oriental note.

Before serving, you can garnish the sweet potato soup with freshly grated cheese if you like. This provides a nice color contrast and rounds off the taste perfectly.