Sweet potato curry soup with pita bread stalks

Name: sweet potato curry soup with pita bread stalks
Total time: 30 min
Yield: 8
Ingredients: 400 gram sweet potato; 1 onion; 750 milliliters vegetable stock; 1 tablespoon curry paste; 1 tablespoon curry powder; 3 tablespoon sunflower oil; 1 teaspoon cumin powder (djinten); 4 pita bread; 4 tablespoon yogurt; 1 hand parsley

Ingredients

400 gram sweet potato
1 onion
750 milliliters vegetable stock
1 tablespoon curry paste
1 tablespoon curry powder

3 tablespoon sunflower oil
1 teaspoon cumin powder (djinten)
4 pita bread
4 tablespoon yogurt
1 hand parsley

Directions

Boil the sweet potatoes and onion in the vegetable stock in about 20 minutes.
Add the curry paste or curry powder and puree with a hand blender until smooth. Season with salt and pepper.
Mix the sunflower oil with the cumin powder and a pinch of salt. Cut the pita bread into strips and roll them through the cumin oil. Bake them crispy in the oven.
Serve the soup in glasses with a spoonful of yogurt, some finely chopped parsley and pita bread stalks.