This sweet potato cream is a soup that can be eaten hot or cold.
Learn more about Prudencia Flores Vargas
Ingredients4 portions
Preparation
In a pot or pan melt the butter, then add the onion to cook until it is a little golden brown.
Continue with the potato and the ginger until it has a little color.
Add the coconut milk and 2 cups of broth, cook for 20 minutes or until the sweet potato has cooked.
Grind the mixture, either with a manual processor or a blender.
Add the lime juice, if you want lighter you can add more broth, bring back to the fire, rectify salt.
For the moment of serving, as an ornament, add cream or yoghurt. This cream can be served hot or at room temperature.
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