Creamy Sweet Potato Soup with Roasted Seeds

Ingredients

• 1 kilogram sweet potatoes
• 1 onion
• 2 cloves of garlic
• 1 liter vegetable broth
• 200 ml coconut milk
• 2 tablespoons olive oil
• 1 handful of mixed seeds (pumpkin, sunflower, pine)
•  Salt and pepper to taste

Instructions

1. 1 Peel the sweet potatoes and cut them into cubes.
2. 2 Peel and chop the onion and garlic.
3. 3 Heat the olive oil in a large pan and sauté the onion and garlic until soft.
4. 4 Add the sweet potato cubes and sauté for a few minutes.
5. 5 Add the vegetable broth and bring to a boil. Let simmer for 20 minutes.
6. 6 Meanwhile, roast the seeds in a dry skillet until they start to pop.
7. 7 Puree the soup with an immersion blender until smooth and creamy. Add the coconut milk and stir well.
8. 8 Season with salt and pepper. Serve the soup in bowls and sprinkle the roasted seeds on top. Enjoy!