Curried carrot soup with cashew & coriander salsa recipe | Good Food

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.