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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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Rating: 5 out of 5.2 ratings
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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
HighlightNutrientUnit
low inkcal197
low infat7g
saturates1g
carbs23g
sugars20g
fibre10g
protein5g
salt2.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2017

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Overall rating

Rating: 5 out of 5.2 ratings
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