Carrot Soup with Cashews, Coconut Milk and Coriander
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Heat a large, heavy based pot over medium heat
  2. When hot add oil and onion and cook until soft and slightly browned
  3. Add curry powder and turmeric and sautee for 1-2 minutes before adding the carrots and stock
  4. Bring stock to the boil, then turn heat down and simmer for 15 minutes, until carrots have softened
  5. Place cashews in the bowl of a food processor and blend into a fine powder
  6. Add one ladle of stock to the food processor and blend, then add the remainder of the soup and blend until smooth.
  7. Pour back into your soup pot and stir through coconut milk and coriander stems and leaves (and ginger if using)
  8. Serve
Recipe by Healthy Home Cafe at