Creamy Thai Sweet Potato Soup
A quick and simple soup that is perfect topped with roasted cashews
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INGREDIENTS
Nutrition- 2medium onions
- 1
- 1pint vegetable stock
- 2
- 1teaspoon dried coriander seed
- 1teaspoon ground cumin
- 1(13 1/2 ounce) can coconut milk
To Serve
- handful roasted cashew nuts
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DIRECTIONS
- In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
- Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
- Add herbs and spices, stir.
- Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
- Remove lid and simmer until thickened slightly.
- Take off heat and blend with hand mixer until a smooth consistency.
- Add nuts to serve.
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