It’s only the second day of Winter here in Sydney, yet already it is bitterly cold outside. Despite clear blue skies and sunshine, this morning when I went for my walk it was only 9 degrees!
When it is this cold, you need some hearty, warming food like soup – and I have a delicious new recipe to add to your repertoire! Not only is it quick and easy, but also very, very tasty.
Coconut milk and fresh coriander give this carrot soup a slight Thai-style twist. I also added cashews which thickens it a bit, adds some additional creaminess (along with the coconut milk) and provides a little extra protein for that fullness factor.
You can make this soup in larger quantities as it freezes well too…
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, diced
- ½ teaspoon mild curry powder
- ½ teaspoon turmeric
- 6 medium (650g approx) carrots, unpeeled and roughly chopped
- 3 cups vegetable or chicken stock
- ¼ cup raw cashews
- 1 cup low fat coconut milk
- ½ bunch coriander, stems finely chopped and leaves roughly chopped
- freshly grated ginger (1/2-1 teaspoon), optional
- Heat a large, heavy based pot over medium heat
- When hot add oil and onion and cook until soft and slightly browned
- Add curry powder and turmeric and sautee for 1-2 minutes before adding the carrots and stock
- Bring stock to the boil, then turn heat down and simmer for 15 minutes, until carrots have softened
- Place cashews in the bowl of a food processor and blend into a fine powder
- Add one ladle of stock to the food processor and blend, then add the remainder of the soup and blend until smooth.
- Pour back into your soup pot and stir through coconut milk and coriander stems and leaves (and ginger if using)