Two bowls of curried carrot soup with cashew & coriander salsa

Curried carrot soup with cashew & coriander salsa

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(2 ratings)

Prep: 14 mins Cook: 40 mins


Serves 6

Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal197
  • fat7g
  • saturates1g
  • carbs23g
  • sugars20g
  • fibre10g
  • protein5g
  • salt2.7g


  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp fenugreek seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 8 green cardamom pods
  • 3 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1.2kg carrots, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • large piece fresh ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 green chillies, chopped
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2l veg stock
  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200ml whole, coconut or cashew milk

To serve

  • coriander & cashew salsa (see our recipe)
  • spring onion, sliced, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.

  2. Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

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Comments, questions and tips

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3rd Apr, 2020
Delicious! I halved every ingredient in the recipe to make 3 portions. The only things I changed were mild curry powder rather than Garam masala and used red chilli instead of green. I cooked for longer than 40 mins, more like an hour. This could also make a good curry base if you wanted to add prawns/chicken/veg. Will definitely make again.
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