Sweet Potato and Roasted Cashew Soup

This is a traditional West African recipe for  a classic chilli-spiced soup dish of sweet potatoes with cashew nuts.

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Ingredients:

• 450g sweet potatoes, sliced
• 1l vegetable stock
• 30g butter
• 1 tsp chopped scotch bonnet chillies
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 180g carrots, sliced
• 180g onions, sliced
• 60g plain flour
• 3 tbsp soy sauce 
• 170ml coconut milk
• 240g cashew nuts
• Salt and black pepper to taste
• A few sprigs of coriander

Procedure:

• Add the sweet potatoes and vegetables to a pan and cook for 15 minutes
• 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/blender
• Return to the pan and cook on low heat for 15 minutes. Add half the soy sauce, the coconut milk most of the coriander, salt and pepper.
• Place the cashew nuts in a shallow bowl and pour over the remaining soy sauce. Mix well to coat then place in a oven pre-heated to 200 degree 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