Cauliflower Sweet Potato Curry with Apricots

Peel sweet potato and cut into coarse cubes, pre-cook a little in salted water, cut cauliflower into not too small florets and cook briefly with the sweet potatoes.

Cut pancetta slices into strips, fry in clarified butter, add onion pieces and let them become translucent.

Briefly fry both curries and hot sauce, pour in soup and bring to a boil.

Cut apricots in half, remove seeds and divide each half again, add to boiling liquid, strain sweet potatoes and cauliflower and add.

Add herb cream cheese or other cream cheese, stir well, add some parsley and serve.

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