Sweet Potato Soup

2 servings

14 ounces sweet potatoes 
1/2 onion
1 clove garlic
1 spring onion
1 tablespoon coconut oil
1 teaspoon curry
1 teaspoon ground cumin
3/4 fresh red chili
2 cups vegetable broth
0.2 cup coconut milk
1 tablespoon lemon juice


2 handfuls kale
2 tablespoons pumpkin seeds


Cut the sweet potato in dices and chop onion, spring onion, garlic and chili.
Heat a saucepan with coconut oil, add the vegetables and spices and fry for 5 minutes. Add vegetable broth and simmer for 20 minutes, add coconut milk, lemon juice, salt and pepper and blend until smooth.
Top with fried kale and pumpkinseeds.
Serve with a good wholemeal bread.
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