1 Peel the sweet potatoes and cut into cubes. Peel the onions, garlic and ginger and wash the chili. Chop everything finely. Heat the oil in a saucepan and sauté the prepared ingredients. Now pour in the vinegar and the vegetable broth, cover with a lid and simmer for about 15 minutes until the potatoes are soft.
2 Puree the soup with a hand blender and mix in the cream and a little vegetable broth until the soup has the desired consistancy. Bring to a boil again and season with salt, pepper and cinnamon. Ladle the soup into bowls, crumble some goat cheese over the top, garnish with cress and serve.