Sweet potato velouté with feta cheese

1. Peel sweet potatoes and potatoes, rinse and cut into small cubes. Peel and slice the onion and garlic. Sautéed in a hot pan with oil. Add the diced sweet potato and potato and cook a few minutes without browning.

2. Pour the vegetable broth to the pot. Bring to a boil and cook for 25 minutes.

3. Wash, dry, thin out and chop coriander. Blend the soup until creamy texture. Pour it back into the pot and add coconut milk.

4. Reheat over low heat for 5 minutes. Lightly salt and pepper. Divide the soup into  4 bowls, sprinkle with crumbled feta and chopped coriander. Sprinkle with ginger. Serve warm.

Photo credit: Sucré Salé