Coconut Sweet Potato Soup with Roasted Broccoli and Cottage Cheese

Peel the sweet potatoes and carrots, wash them, and cut them into cubes. Peel the onion, garlic, and ginger, and chop them finely.

Heat 1–2 tablespoons of oil in a large pot over medium heat. Add the sweet potatoes, carrots, onion, and ginger, and sauté, stirring constantly, until the vegetables soften.

Season with salt, pepper, and curry powder, stirring for about 1 minute until the spices become aromatic.

Pour approximately 10 dl of water, or enough to cover the vegetables, into the pot. Add the coconut milk. Bring to a boil, cover, and simmer for about 15–20 minutes.

Rinse the broccoli, cut it into small florets, and slice the stem into smaller pieces.

Heat a pan over medium heat. Add the broccoli and about 1,5 dl of water. Sauté until the water evaporates. Then add 1–2 tablespoons of oil and continue sautéing on low heat for another 3–4 minutes. Season with salt and pepper.

Once the vegetables in the pot are tender, blend the soup with an immersion blender until smooth.

Stir the cottage cheese into the soup, and if necessary, heat briefly.

Add the sautéed broccoli and season with lime juice to taste.

Serve the soup in bowls according to the number of servings and season with additional lime juice as desired.