Sweet Potato Cashew Soup

(A West African soup adapted from this recipe)

Sweet Potato Cashew Soup

In 6 tablespoons of butter, melted, fry 1 cup raw salted cashews until browned.  Remove the nuts but keep the butter.  

Add the aromatics, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1-2 minced serrano peppers.  Add additional butter if necessary to sweat, 1 medium white onion, diced, 1 large sweet potato, diced, 2-3 ribs of celery, chopped, 1 large carrot, chopped. Salt and pepper to taste. Cook until the onion is translucent, about 15 minutes.

Add 1 quart chicken stock (or other stock). Simmer until the potatoes are tender.  Removed the solid ingredients to a blender and process until smooth. Or use an immersion blender.  Return to the pot and add 1 14oz can full-fat coconut milk, 2 tablespoons soy sauce.  Adjust salt and pepper.

Serve in bowls over rice, if desired, and add the browned cashews.  Garnish with grated coconut, fresh cilantro/coriander, and/or serrano pepper.