Turmeric sweet potato soup

Length of preparation: 45 minutes Number of persons: 1

Ingredients:
2 larger sweet potatoes
2 smaller potatoes
1 head of fresh garlic (or 2-3 cloves of dried garlic)
3 tbsp red lentils
liquid vegetable stock
about 400 ml coconut milk (or as much as you like)
juice of ½ a lime
1 heaped tsp Powerlogy Upgraded Organic Turmeric 300 g
1 tbsp Powerlogy Organic Ghee Butter 320 ml
Deortegas Organic Extra Virgin Olive Oil Hojiblanca 500 ml to finish
salt and black pepper

What would you say to a combination of vegetables, an Indian turmeric spice blend, olive oil and ghee butter? These ingredients go together perfectly and the result is a tasty, wholesome soup on your table. Shall we?

Method:

Melt a tablespoon of ghee butter in a pot and sauté the chopped garlic with the Turmeric spice blend.
After about 2 minutes add the red lentils and the sweet potatoes and potatoes cut into pieces.
Pour over boiling water (enough for all the ingredients to be submerged), add the liquid stock and cook for about 20-25 minutes.
When the potatoes are cooked, add the coconut milk (or boiling water if the soup is too thick).
Blend everything and add the juice of half a lime. Season with salt and pepper to taste.
Serve with black sesame seeds and olive oil.