Sweet potato and orange soup

Step 1/4

• 315 g sweet potatoes
• ½ onion
• ½ clove garlic
• 1 tbsp coconut oil

• small pot
• oven
• cutting board
• knife

Pre-heat oven to 210°C/410°F. Slice sweet potato approx. 1-in. thick. Peel and cut onion into wedges. Peel and finely dice garlic. Melt coconut oil in a small pot over low heat.

Step 2/4

• ½ tbsp shredded coconut
• ½ tbsp sea salt
• pepper to taste

• baking sheet

Add sliced sweet potato, onion, shredded coconut, melted coconut oil, garlic, sea salt, and pepper to a baking sheet and toss to coat. Bake at 210°C/410°F for approx. 20 min. Then remove from the oven and let cool down a bit.

Step 3/4

• 6 g ginger
• ½ lemon (zest)
• 375 ml vegetable stock
• 37½ ml orange juice
• salt to taste
• pepper to taste

• blender
• cutting board
• knife

Peel and chop ginger. Transfer sweet potato mixture to a blender. Add ginger, lemon zest, hot vegetable stock, and orange juice. Blend for approx. 40 sec. on high, or until the mixture is smooth. Season with salt and pepper to taste.

Step 4/4

• 1 tbsp coconut flakes for serving
• 2 tbsp mango for serving
• 2 tbsp green onions for serving
• 2 tbsp cilantro for serving
• ¼ tsp lime zest for serving

• frying pan
• fine grater

Add coconut flakes to a pan set over medium heat and toast until they are slightly browned. Transfer soup to serving bowls. Serve with diced mango, toasted coconut flakes, sliced green onion, chopped cilantro, and lime zest on top. Enjoy!

Looking for more recipes?

This and many more quick recipes can be found in Sebastian Copien´s cookbook “Fit-Mix” (ZS Verlag).

Enjoy your meal!