Gently fry the finely chopped onion with roughly chopped mushrooms in the butter until the onion is translucent.
Add the creamed coconut and garlic and continue to fry for a further 30 seconds.
Transfer into a larger pan, away from the heat, and add all of the liquids.
Next add the sugar and black pepper. Place on a medium heat and stir for 5 minutes.
Mix the water and cornflour to form a paste. Whilst stirring, add this to the main pan.
Finally, add the ground almonds and continue to stir until all combined.
Be careful to stir the soup briskly and continuously whilst adding the cornflour paste.
Adding some herbs just before serving can add an extra dimension.
Chunky bread / croutons are also a must!
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