• 2 onions
  • 1 clove of garlic
  • 1 thumb-sized piece of ginger
  • 2 sweet potatoes
  • 1 mango
  • 2 tablespoons rape seed oil
  • ½ teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon cane sugar
  • Salt, white pepper
  • 400 ml coconut milk
  • 400 ml vegetable stock
  • 1 untreated lemon
  • 4 tablespoons yoghurt

Sweet potato and mango soup

For: Serves 4
Preparation time: 40 minutes


  1. Peel and dice the onions, garlic, ginger and sweet potatoes. Peel the mango. Cut the flesh away from the stone and dice as well.
  2. Heat the rape seed oil in a pot. Caramelise the cumin, turmeric, curry powder and sugar together with the onions, garlic and ginger for 1 minute. Add the sweet potato and mango, season with salt and pepper. Sauté over a medium heat for 8 minutes.
  3. Deglaze with the coconut milk and vegetable broth and simmer for about 15 minutes until the sweet potato is soft.
  4. Finely grate half the lemon zest and add to the soup. Juice the lemon and add as well.
  5. Finely purée the soup and season once more.
  6. Divide the sweet potato and mango soup between the plates, garnish with a dollop of yoghurt and serve.

Tip:Jazz up the puréed soup with some diced mango, fine ginger strips and fresh herbs. If the soup is a little thick, simply add some coconut milk or vegetable broth.