Ingredients

• 500 g Purple sweet potato
• 1 medium Red onion
• 2 Garlic cloves
• 1 L Vegetable broth
• 200 ml Coconut milk
• 1 tablespoon Maca powder
• 1-2 tablespoons Aji amarillo paste
• 2 tablespoons Vegetable oil
• to taste Fresh cilantro
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and cook for 1 more minute until fragrant.

3. 3

   Stir in the diced purple sweet potato and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the sweet potato is very tender.

4. 4

   Remove the pot from the heat. Add the coconut milk and maca powder. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

5. 5

   Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth to reach the desired consistency.

6. 6

   In a small saucepan, gently warm the aji amarillo paste with a tablespoon of broth to slightly thin it out.

7. 7

   Serve the hot velouté in bowls. Using a spoon, delicately drizzle the warmed aji amarillo over the top of each portion and create a swirl with the tip of the spoon.

8. 8

   Garnish generously with chopped fresh cilantro before serving.