Creamy Thai Sweet Potato Soup

• medium onions↗2

  medium

• sweet potatoes↗2
• carrot↗1
• vegetable stock↗1 pint
• lemongrass, paste2 teaspoons
• dried coriander seed↗1 teaspoon
• ground cumin↗1 teaspoon
• coconut milk↗1 can

  (13 1/2 ounce)

• To Serve
• roasted cashew nuts↗ handful

Step-by-step instructions

1. 1

   In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.

2. 2

   Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.

3. 3

   Add herbs and spices, stir.

4. 4

   Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.

5. 5

   Remove lid and simmer until thickened slightly.

6. 6

   Take off heat and blend with hand mixer until a smooth consistency.

7. 7

   Add nuts to serve.