Two bowls of curried carrot soup with cashew & coriander salsa

Curried carrot soup with cashew & coriander salsa

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Prep: 14 mins Cook: 40 mins

Easy

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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 1.2kg carrots, sliced
    Carrot

    Carrot

    ka-rot

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

  • 4 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

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

  • large piece fresh ginger, chopped
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

    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
    Lemon

    Lemon

    le-mon

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

  • 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…

Method

  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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