Sweet Potato and Roast Cashew Soup RecipeOrigin: West Africa Period: Traditional |
Ingredients
450g sweet potatoes, sliced 
Sweet Potato and Roast Cashew Soup Preparation:Method:Add the sweet potatoes and vegetables to a pan and boil for 15 minutes. Meanwhile, melt the butter in a large pan and add the chillies, ginger, garlic, carrots and onions and fry over moderate heat until the onions become soft. Mix-in the flour with a wooden spoon then pour in a little of the sweet potato stock. Now combine the sweet potatoes and the onion mix. Allow to cool and blend to a smooth paste in a food processor. Return to the pan and cook on low heat for 15 minutes. Add half the soy sauce, the coconut milk most of the coriander and season to taste. Meanwhile place the cashew nuts in a shallow bowl and pour over the remaining soy sauce. Mix well to coat then place in an oven pre-heated to 200°C and bake for 10 minutes, turning once to ensure an even browning. Serve the soup hot, garnished with coriander leaves and with the cashew nuts sprinkled on top. |
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