1 l of water
2 carrots
1 parsley root
a piece of leek
a piece of celery
bay leaf
5-6 peppercorns
1 allspice berry
Additionally:
3 sweet potatoes
1-2 tablespoons coconut milk
1 teaspoon chili pepper (optional)
1 teaspoon sweet pepper
salt
black pepper
1 tablespoon olive oil
100g rice (e.g. wild rice)
fresh parsley
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Add peeled carrot cut in half, a piece of leek, celery and parsley root (cut in half). Cover and cook for about 30-40 minutes. Cut the sweet potatoes into cubes. Then, take out all the veggies and spices from the vegetable broth, and add sweet potatoes. Cook until sweet potatoes are soft. Then blend the soup, add olive oil, spices and coconut milk. Cover and cook over low heat for about 10 minutes. In a separate pot boil the rice as recommended on the bag.
Serve the soup with rice and chopped parsley leaves.
