Enjoy this sweet potato velouté with coconut milk. Served in small glasses as an appetizer or simply as a starter, this velouté will delight fans of sweet and savory flavors, enhanced by a hint of chili powder.
Peel and wash the sweet potatoes. Peel and slice the onion. Sauté it in a pot with a little olive oil. Add the ginger and sauté for 1-2 minutes.
Cut the sweet potatoes into large pieces and place them in the pot. Add 500 ml of water, coconut milk, salt, and cook everything for 20 minutes. Check the cooking with a knife.
To finish, blend the soup and serve with a little bit of chili powder on top.
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