Grilled sweet potato soup

• 2 sweet potatoes
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 1 tsp curry powder
• 1 tsp turmeric
• salt and pepper to taste
• 2 tablespoons of olive oil
• 2 cubes of vegetable stock
• Optional: cilantro for garnish
• Optional: a dash of coconut milk

Oil can
Spatula
Dutch oven (cast iron pot)

Peel the sweet potato and carrot and cut into cubes.

Make vegetable stock by dissolving two bouillon cubes in water.

Chop the onion and garlic.

Heat the plancha over medium-high heat. Add a little peanut oil and let get hot.

Place the cubed sweet potato and carrot on the plancha and cook on all sides until grilled and soft, this takes about 10-15 minutes. Remove them from the plancha and set aside.

Heat some olive oil in a dutch oven over medium-high heat. Add the onion and cook until soft and translucent.

Add the garlic and fry for another 1-2 minutes.

Add the grilled carrot and grilled sweet potato. Fry them briefly, about 3-4 minutes.

Add the curry powder and turmeric to the vegetables. Stir well and cook for another minute to release the flavors.

Pour the vegetable broth into the pan and bring to a boil. Continue simmering the soup until the vegetables are completely soft, about 15-20 minutes.

Remove the dutch oven from the BBQ and use a hand blender or blender to puree the soup smoothly to a creamy consistency.

Season the soup with salt and pepper as desired.

Serve the grilled sweet potato soup warm, garnish with fresh herbs such as cilantro and a dash of coconut milk.

Serve the soup with toast and then turn it into a full meal soup. For an extra spicy version, add red pepper.