In a pan, brown the sliced onion and pressed garlic with a drizzle of olive oil.
When they are translucent, add the peeled sweet potato, rinsed and cut into small cubes. Cover and cook for 5 minutes, stirring several times.
Add the water, a quarter of vegetable stock and the cardamom seeds. Cover and cook for 15 minutes.
Finally add the coconut milk and turmeric and cook for another 5 minutes.
Remove the cardamom seeds and blend, for example, in your blender until your soup is smooth.
Serve in bowls and season to taste.
You can also add some croutons.
