We have once again prepared something delicious for you: a warming sweet potato soup, refined with lime juice and coconut milk. And instead of croutons, there's a new kid on the block: crunchy corn kernels with chili!
Cut the sweet potatoes into small pieces so that they soften more quickly. Finely dice the garlic clove.
Heat the olive oil in a large pan and briefly fry the garlic clove. Add the sweet potato pieces and deglaze with the vegetable stock and coconut milk. Let everything simmer together until the sweet potatoes are soft.
Add the lime juice, season with salt and pepper and pop the soup into the blender! You can then pour the finished soup into your favorite bowl and top with the chili corn kernels. And then all that's left to do is enjoy!
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