Curried carrot soup with cashew & coriander salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
