• 3 medium sweet potatoes, peeled and chopped
  • 5 medium carrots, peeled and chopped
  • 1/4 butternut squash, peeled and chopped
  • Thumb size piece ginger, peeled and chopped
  • 1 red chilli
  • 1 teaspoon curry powder
  • Large handful coriander
  • 1.5 litre vegetable stock
  • 5 spring onions
  • 2 cloves garlic
  • Small handful cashews


  • 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.

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