Creamy Thai Sweet Potato Soup - cooking recipe

Ingredients

2 medium onions
2 sweet potatoes
1 carrot
1 pint vegetable stock
2 teaspoons lemongrass, paste
1 teaspoon dried coriander seed
1 teaspoon ground cumin
1 (13 1/2 ounce) can coconut milk
To Serve
handful roasted cashew nuts

Preparation

In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
Add herbs and spices, stir.
Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
Remove lid and simmer until thickened slightly.
Take off heat and blend with hand mixer until a smooth consistency.
Add nuts to serve.