Preparation

1

Step 1

Peel the sweet potatoes and potatoes and cut them into large chunks. Peel the ginger, dice it finely, and sauté it in hot oil in a pot.

2

Step 2

Quarter the tomatoes and add them to the ginger along with the potato pieces. Sauté briefly. Deglaze with the broth, cover, and simmer for about 20 minutes, until the vegetables are tender.

3

Step 3

Puree everything, then add the cream and lemon juice. Season to taste with salt and pepper. Serve in small glass bowls.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 500.0 g Sweet potatoes
  • 150.0 g Potatoes
  • 1.0 thumb-sized Piece of ginger
  • 1.0 tbsp Vegetable oil
  • 4.0 Tomatoes
  • 700.0 ml Vegetable stock
  • 3.0 tbsp Cream
  • 1.0 tsp Lemon juice
  • Salt, pepper