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Normally you start with a finely chopped onion, simply because I am intolerant to it and as I am the only soup eater, I leave it aside.
So I start to clean 2kg carrots, which I finely slice, also a
thumb-sized piece of ginger. This is being roasted in olive oil
(extra vergine), infused by 2l vegetable stock. 6 middle-sized
sweet potatoes, rinsed and cut into fine pieces, added and cooked
until vegetable is tender, than pureed, 1 can of coconut milk, 2tbsp
lime juice, 1tbsp rainforest honey added, seasoned with salt and pepper and shortly reboiled. Topped with green coriander, if you dont like that, serve with parsley.
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