Ingredients
- 400gsweet potatoes
- 2Carrots
- 1leek
- 1
Ginger - 10 to 20clcoconut milk
- 8slices of bread
- 1cream cheese
- a few nuts
- 1csolive or coconut oil pepper
- 1turmeric
- salt
Preparation tips
1. Peel the sweet potatoes and carrots. Cut them into cubes.
2. Wash and finely slice the leek white.
3. Peel and finely slice the ginger.
4. Heat the olive oil in a stewpot, add the leek white and brown it for 2 minutes. Add the ginger (optional) and turmeric. Cook over medium heat for 1 minute.
5. Add the sweet potatoes, carrots and 20cl of water (10cl for 2 people). Leave to stew for 25 min. over low heat. At the end of cooking, add the coconut milk.
6. Meanwhile, crack the nuts.
7. Toast the slices of bread and spread them with the cream cheese and place the nuts on the slices.
8. Blend the soup with a hand blender add water to obtain the desired consistency. Taste and adjust the seasoning if necessary. Serve the soup with the cream cheese and walnut toast.