Sweet Potato Cream Soup with Crunchy Nuts
- 2 sweet potatoes
- 2 carrots
- 3/4 tbsp olive oil
- 1 cup vegetable broth
- 400 ml coconut milk
- 50 gr raw cashew
- 1 yellow onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp powdered ginger
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
On a baking sheet, place the cubed potatoes and carrots. Drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes at 200 degrees.
Heat olive oil in a pot. Add the chopped onion, garlic and herbs. Cook until golden brown.
Add the baked sweet potatoes and carrots. Add the cinnamon, vegetable broth and let boil.
Add the coconut milk and raw cashew. Puree the mixture and keep cooking on a medium heat.
Serve with a handful of baked, smoky cashew, a slice of lime and fresh herbs of your choice.
Recipe credit: Ligia Lugo, co-founder of The Daring Kitchen