Summary

Ingredients

• 3 large sweet potato (s)
• 3 large potatoes, floury cooking
• 2 tablespoons oil
• 1 medium onion (s)
• 2 cloves garlic)
• 1 liter chicken stock
• 150 ml coconut milk
• 2 tablespoon cashew nuts
• salt
• pepper
• chilli flakes
• 0.5 ½ bunch coriander greens

Print Recipe Pin Recipe

Instructions

1. Peel and chop the sweet potatoes and potatoes. Finely chop the onion and garlic. Heat the oil. Lightly sauté the prepared ingredients in it. Pour in the stock, bring to the boil and simmer for about 25 minutes.
2. Puree the soup and pour in the coconut milk. Heat the soup again and season with salt, pepper and chilli flakes.
3. Chop the cashew nuts and toast them briefly in a coated pan without fat.
4. Rinse the coriander, shake it dry and pluck the leaves off.
5. Serve the soup and sprinkle with the cashew nuts and coriander.