Ingredients

• 400g sweet potatoes
• 2 Carrots
• 1 leeks
• 1 Ginger
• 10 to 20cl coconut milk
• 8 bread slices
• 1 fresh cheese
• some walnuts
• 1cs olive or coconut oil
• 1 pepper
• 1 Curcuma
• salt

Preparation tips

1. Peel the sweet potatoes and carrots. Cut them into cubes.

2. Wash and finely chop the leek white.

3. Peel and finely chop ginger.

4. Heat the olive oil in a Dutch oven, add the leek white and brown it for 2 min. Add the ginger (optional) and turmeric. Cook over medium heat for 1 min.

5. Add the sweet potatoes, carrots and 20cl of water (10cl for 2 people). Cook in muffled for 25 min. over low heat. At the end of cooking Add the coconut milk.

6. Meanwhile, break the nuts.

7. Grill the slices of bread and spread them with the fresh cheese and place the nuts on the slices.

8. Mix the soup with a hand blender add water to get the desired consistency. Taste and adjust the seasoning if necessary. Serve the soup with the Narts of fresh nuts with nuts.