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Sweet potato and roast cashew soup

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 14
Servings 6
Time 20 minutes


  • 4
    sweet potatoes, sliced
  • 1
    vegetable stock
  • 30
  • 5
    red chillies (more if you dare)
  • 15
    ginger, peeled and chopped
  • 15
    garlic, peeled and chopped
  • 2
    carrots, sliced
  • 1
    onion, sliced
  • 125
    plain flour
  • 45
    soya sauce
  • 170
    coconut milk
  • a few sprigs of coriander, plus extra for garnish
  • salt and white pepper
  • 250
    cashew nuts, roasted


30 minutes
Put the sweet potatoes and vegetable stock in a pan and boil for 15 minutes.
Melt the butter in a large pan, add the chillies, ginger, garlic, carrots, and onions and fry over moderate heat until soft.
Mix in the flour with a wooden spoon.
Pour in the stock and sweet potatoes, then blend in a food processor until smooth.
Return to the pan and cook on low heat for 15 minutes, adding the soy sauce, coconut milk and coriander and seasoning at the last minute.
Serve the soup with a garnish of coriander leaves and cashews sprinkled on top.

Read more on: sauté

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