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Curried carrot soup with cashew & coriander salsa

Two bowls of curried carrot soup with cashew & coriander salsa

Curried carrot soup with cashew & coriander salsa

Name: Curried carrot soup with cashew & coriander salsa
Prep time: 14 min
Cook time: 40 min
Total time: 54 min
Yield: 6
Ingredients: 2 tbsp rapeseed oil; 1 tsp fenugreek seeds; 2 tsp cumin seeds; 2 tsp coriander seeds; 8 green cardamom pods; 3 onions finely chopped; 1.2kg carrots sliced; 4 tomatoes chopped; large piece fresh ginger chopped; 2 green chillies chopped; 1 tsp turmeric; 2 tsp garam masala; 2l veg stock; 1 lemon juiced; 200ml whole, coconut or cashew milk; coriander & cashew salsa; spring onion sliced, to serve

Rosie Birkett

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Serves 6

Easy

Prep: 14 mins

Cook: 40 mins

A star rating of 5 out of 5.5 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
1 tsp fenugreek seeds
2 tsp cumin seeds
2 tsp coriander seeds
8 green cardamom pods
3 onions

finely chopped
1.2kg carrots

sliced
4 tomatoes

chopped
large piece fresh ginger

chopped
2 green chillies

chopped
1 tsp turmeric
2 tsp garam masala
2l veg stock
1 lemon

juiced
200ml whole, coconut or cashew milk

To serve

coriander & cashew salsa
spring onion

sliced, to serve

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Nutrition: Per serving

kcal197

low
fat7g

low
saturates1g
carbs23g
sugars20g
fibre10g
protein5g
salt2.7g

Method

step 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.
step 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.

Recipe from Good Food magazine, December 2017

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A star rating of 5 out of 5.5 ratings

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