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

Two bowls of curried carrot soup with cashew & coriander salsa

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

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.