Tuesday, 21 February 2017

Creamy Sweet Potato, Cashew and Coconut Soup...

The overcast, rainy weather hasn't ceased, and I am thrilled! I love days like this...dark and gloomy, the perfect weather to stay home and read, and that is exactly what I have done since yesterday. And of course we need the rain since we have had a particularly dry spell for the past two summers.

I was inspired by a recipe that I came across in the Jamie Oliver magazine late last year, but since it was summer and pretty hot in my part of the world, I didn't have the opportunity to make it. Today was the perfect day!
Hope you enjoy.

This recipe serves four.

2 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, crushed
2 red chillies, finely chopped
A  2 cm piece of ginger, finely minced
1 teaspoon ground coriander
A small bunch of coriander, leaves picked and stalks chopped
Salt to taste
650 grams orange sweet potato, peeled and chopped
100 grams cashew nuts
1 litre vegetable or chicken stock
250 ml coconut milk

Heat the oil in a deep saucepan, and add the onion. Sauté until softened and starting to colour. Add the garlic, chillies, ginger, coriander powder, and the coriander stalks. Season with the salt, and cook for 2-3 minutes. Add the sweet potato and 50 grams of the cashews. Cook, stirring, for a few minutes. Add the vegetable stock, and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes,
until potatoes are tender. Leave to cool for a bit, then blitz with a stick blender until creamy. Add the coconut milk. Toast the remaining cashew in a dry pan until golden. Reheat the soup and serve in deep bowls, topped with the coriander leaves and cashews. Serve with lime wedges on the side.