For the soup:
3 large sweet potatoes (approx. 1kg)
1 lt stock (vegetable or chicken)
A small piece of fresh ginger
3 tbsp olive oil
3 tbsp Classic Balsamic Cream Papadim’s
melted butter to sauté the vegetables
½ tsp turmeric (optional)
250 ml coconut milk
For the onion rings:
pumpkin seeds (shelled, unsalted)
- Peel the sweet potatoes and cut them into large pieces.
- In a bowl, mix the olive oil, Classic Balsamic Cream, salt and pepper.
- Put the sweet potato pieces coated with this mixture in an oven-proof dish; bake in a pre-heated oven at 180oC for about 20 minutes.
- Heat the butter and sauté the carrots, cut into small pieces. Add the fennel, finely chopped, ginger, also finely chopped and turmeric (optional); sauté a while longer.
- Finally, add the roasted sweet potatoes and approximately one liter of stock. Add the coconut milk stir and simmer for a while over low heat. Add some salt (to taste).
- Prepare the onion rings. Cut the onion into rings; Dip the rings into the flour and grated parmesan mixture until they are all coated; deep fry in hot oil until golden. Lightly roast the pumpkin seeds until lightly golden brown.
- Serve the soup with the onion rings and the roasted pumpkin seeds.
Tip: if you prefer a veloute, remove soup from heat and puree with an immersion blender, before adding the onion rings.