Basil Cashew Nuts Potato and Coconut Cold Soup
Basil 1 Bunch
Coconut Milk 1 Large Can
Big Potato 2 pieces
Raw Cashew Nuts Approx. 1 bowl
Vegetarian Curry Powder ¼ tsp
Salt 1 tsp
Sugar 3 tsp
- Soak the cashew nuts for 2 hours (better to be overnight), drain and leave for later use; peel and cut the potatoes into small dices of similar size; wash the basil and pluck the leaves, leave 10 small green leaves aside.
- Put the potato dices, cashew nuts and the older basil leaves into the saucepan, add water and cover to simmer for 20 minutes until the ingredients became soft, take out the basil leaves from the saucepan and throw them away, add the curry powder and salt to taste.
- Put the cooked ingredients into the blender, add a little bit of coconut milk and sugar, and appropriate water, as well as the previous green basil leaves, put them all into the blender to blend until smooth (if the blender is not big enough, you can split and blend separately for several times), pour into a big soup bowl and cover with cling wrap, put it into the refrigerator until it is cool, and then it is ready to serve.
Gentle Reminder: The power of the blender may vary, if it cannot blend until it is completely smoothly, you can use a sieve to filter the coarse granules before putting into the refrigerator)