Have now taught second class of the day, written some emails, tidied up a bit and am still bored so I thought I would post this recipe. Its delicious and perfect for winter - although I suspect folks at home won't be rushing to make a spicy soup at this time of year!! But save the recipe for winter - its worth it!
500g sweet potato
1l vegetable stock
1tsp chopped red chillies
1tbls chopped root ginger
1 tsp chopped garlic
175g carrots sliced
175g onion sliced
50g plain flour
3tbsp soy sauce
175ml coconut milk
250g cashews (I think raw is best)
Boil the sweet potato in the stock for 15 mins.
Melt butter in pan and add chilli, garlic, carrot, onion and fry until soft then mix in flour.
Mix in with sweet potato and blend til smooth.
Cook on low heat for 15 mins then ad 1/2 soy sauce, coco milk and coriander.
Heat oven to 200 degrees C. Pour remaining soy sauce over cashews and bake for 10 mins.
Serve soup with coriander and cashews sprinkled on top. (In my experience they don't float on top like in the picture....but still taste yumola).