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Two bowls of curried carrot soup with cashew & coriander salsa

Curried carrot soup with cashew & coriander salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving
low inkcal197
low infat7g


  • 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


  • 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

Goes well with


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