This recipe was contributed to Plant B by our partner and friend Yasmine Nazmy author of Happy Belly and founder of KAJU Egypt





Ingredients
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2 cloves garlic, sliced


1 tbsp grated ginger


1 stalk lemongrass


1/2 tsp curry powder


2 tbsp coconut oil


250 g sweet potato, peeled, diced


1 red pepper, sliced


2 cups broth or water


salt to taste


1 lime, juice only

Optional: ½ cup coconut milk, chili pepper, fresh basil or coriander



Method


Fry the garlic, ginger and lemongrass in coconut oil with the curry powder.


Stir over medium heat for about 2 minutes.







Add the sweet potato and red pepper, keep stirring for another 2 minutes.


Add the broth (or water), bring to a boil, then lower the heat and simmer for 20 minutes.


Remove the lemongrass and transfer the soup to a blender.


Puree until very smooth then return to the pot and heat over medium fire, until desired consistency is reached. You can add the coconut milk at that point, or serve right away with lime on the side.


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