Sweet potato soup with coconut

Serves 4 people

• 40 ml sunflower oil
• 1 medium onion, coarsely chopped
• 1 thumb-size piece of ginger, peeled and finely chopped
• ½ Spanish red chili, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 kg sweet potatoes, peeled, washed and coarsely cut
• 800 ml water
• 4 tsp. tamari (Japanese soy sauce)
• 75 g santen (creamed coconut)
• ½ lime, juice
• sea salt
• —
• coriander, finely chopped
• cashew nuts, roasted in a drop sunflower oil with a pinch of sea salt, for garnishing

Heat the sunflower oil in a large pan and fry the onion, gingerroot, Spanish red chili and garlic. Add the sweet potato and water until covered. Bring to a boil, reduce the heat to low and cook the potatoes with the lid on the pan. Then add the santen, tamari and the lime juice. Turn off the heat and mash the soup with a hand blender. Season with lime juice, tamari and sea salt. Serve the soup with coriander and cashew nuts.