- STEP 1
Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
- STEP 2
Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
- STEP 3
Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
- STEP 4
Chop the remaining spring onions, coriander leaves and spring onions.
- STEP 5
When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.