That’s how it works:

1. Finely mince up the onion and ginger. Remove the purest layer of the lemongrass and finely mince it too. Peel the sweet potatoes and cut them into about 1,5cm sized chunks. Also cut the cauliflower into smaller pieces. 

2. In a large pot heat up the oil. Once hot add the onion, lemongrass and ginger. Let this glaze until see through and glassy. Meanwhile set up a second put with some vegetable broth, this can either be pre packaged or made with stock cubes, whatever you have on hand. 

3. After about 2-3 minutes of glazing the vegetables add in the sweet potato and cauliflower. Let them roast for another 3-4 minutes until they are all coated with oil. Pour the vegetable stock over and let it all simmer for about 20 minutes. 

4. The vegetables should be soft by now, simply test it by piecing through with a fork. Of not ready yet, continue for a little more. If ready, pour it into a high speed blender or blend it up with a hand blender until creamy and no chunks left. When not blended in the pot, pour it back into there now. Add the coconut milk.

5. Serve it either right away or keep it on the stove until eating or freeze it right away if prepping it. When serving hernias with some fresh cilantro, a little more coconut milk, and some croutons on the side.