for 4 person

Roasted garlic

1	whole garlic bulb
1 tsp	olive oil
a little	salt
a little	pepper

Tomato soup

1 tbsp	olive oil
200 g	leek, cut into rings
250 g	sweet potatoes, cut into cubes
½ tsp	salt
½ tsp	curry powder
½ tsp	chilli powder
¼ tsp	turmeric
2 pinch	ground cardamom
a little	pepper
1 litre	vegetable bouillon
1 tin	chopped tomatoes (400 g)
100 ml	coconut milk
a little	chilli flakes
a little	cress

How it's done

Roasted garlic

Slice off the top third of the garlic at an angle, place the bulb on a baking tray or in an oven-proof dish with the cut side facing up, drizzle with oil, season.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Allow the garlic to cool a little. Remove the soft cloves with a knife, set aside.

Tomato soup

Heat the oil in a wide-bottomed pan, sauté the leek for 2-3 mins., add the sweet potatoes, briefly cook, season. Add the stock and tomatoes, simmer on a low heat for approx. 30 mins. Add the roasted garlic 5 mins. before the cooking time is up. Blend the soup, serve in bowls or soup plates. Drizzle with coconut milk, garnish with chilli flakes and cress.

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