Trio of cream soups: Sweet potato and coconut cream soup

Fill up on vegetables while enjoying this trio of cream soup: on the menu - sweet potato and coconut milk, cauliflower and horseradish, and rocket with green apple.

Ingredients

Serves 4:

For 4 mini casseroles:
350g sweet potato
1 onion
2 tablespoons tamari
1 tablespoon wine or cider vinegar
1 tablespoon olive oil
1 teaspoon curry powder
20cl coconut milk

Instructions

Preheat the oven to 200°.

Wash the sweet potatoes, scrubbing them if necessary, and then wipe. Slice into strips or cubes. Peel and slice the onion.
Add the tamari, vinegar and olive oil to a bowl. Add the curry powder. Stir in the vegetables, mixing well to coat them in the seasoning.

Spread out the vegetables on a baking tray. Roast for 45 minutes.
Once the vegetables are roasted, add them to the bowl of a blender. Pour in 10cl water and the coconut milk. Blend until smooth. Add water as needed to achieve the right consistency.

Serving the cream soups: Heat the cream soups several moments before serving, and then serve in the mini casseroles, garnished with parsley, cauliflower florets, thin onion slices...

Chef’s tip: these cream soups can be made several hours in advance. When reheating over a low heat, you may need to add some liquid, depending on the desired consistency. You can use stock, water or milk.