• 600 ml of water
  • 2 sweet potatoes (500 g)
  • 2 parsley (300 g)
  • 2 carrots
  • 2 cloves garlic
  • 1 piece of ginger about 4 cm
  • 1 C. c. India’s saffron
  • Pepper salt
  • 3 tablespoons. in s. coconut milk
  • Seeds of your choice (sunflower, pumpkin, etc.)
  • Fresh coriander


  1. Bring a pot full of boiling water to a boil.
  2. Peel a squash, grate it and chop it in half. Peel a squash, grate it and chop it in half.
  3. Put everything in the pot of boiling turmeric water. Arrange them with salt and pepper and cook for 25 to 30 minutes.or until the vegetables are very soft.
  4. Once the vegetables are cooked, transfer them to the bowl of a blender. Add coconut milk and 3/4 of the juice.
  5. Stir until you get a soft and creamy soup. If you find it too thick, add the liquid and mix again.
  6. Serve the soup in two containers. Sprinkle with fresh seeds and coriander. Salt and pepper if necessary. Enjoy!