Sweet potato soup with a taste of Thailand

This soup tastes very good and can be made as strong as you want, by adding more chili.

2 finely chopped onions

2 cloves garlic

1 tablespoon grated ginger

2 tablespoons red curry paste

500 g peeled sweet potato into cubes

7 dl chicken broth ev. vegetable broth

6 dl coconut milk

1 lime, only the juice

Chili, coriander, crispy bacon and sweet potato chips for serving

Fry the onion until it is shiny and soft in a little oil. Add garlic, ginger and curry paste and fry further while stirring for a few minutes.

Add the sweet potato, broth and coconut milk. Bring to the boil and let it continue to cook until the sweet potatoes are completely tender, it takes approx. 20 minutes.

Run the soup completely smooth with a hand mixer.

Season the soup with salt and the juice from the glue. Sprinkle with a little finely chopped chili when serving and garnish with a little coriander, crispy bacon and sweet potato chips.

The ham is easily made by placing it over a baking paper and putting it in the 150 g oven until it becomes crispy. Take it out and crush it lightly.

The chips are also easy to make. Peel the sweet potato, use a cheese grater to get nice, thin slices. Then place it on a baking sheet and put it in the oven at 150 g until crispy.