This recipe was contributed to Plant B by our partner and friend Yasmine Nazmy author of Happy Belly and founder of KAJU EgyptIngredients<a name=\'more\'></a>2 cloves garlic, sliced1 tbsp grated ginger1 stalk lemongrass1/2 tsp curry powder2 tbsp coconut oil250 g sweet potato, peeled, diced1 red pepper, sliced2 cups broth or watersalt to taste1 lime, juice onlyOptional: ½ cup coconut milk, chili pepper, fresh basil or corianderMethodFry 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. https://archive.janatna.com/