Gingered sweet-potato soup with soy cashews

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Fragrant and velvety smooth soup made without cream

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves: 4

Dietary guidance: v 


15 ml butter (1T)
15 ml olive oil (1T)
2 leeks, chopped
1x1,5cm piece of ginger, grated
1 red chilli, chopped : )
4 cloves garlic
500 g sweet potatoes,peeled and sliced
1 L (4 cups) vegetable stock
1 x 400 ml can coconut milk
30 g fresh coriander,chopped
100 g cashew nuts
30 ml (2T) soy sauce
salt and black pepper


Melt the butter and oil in a large pan. Gently cook the leeks, ginger, chilli and garlic for 1 minute.
Add the sweet potato and stock.
Cover and simmer until the potato is soft.
Add the coconut milk and coriander.
Blend until smooth.
To make the soy cashews,toss the nuts in soy sauce and roast at 180'C for 15 minutes.
Season the soup and serve it with the soy cashew nuts.

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