Carrot Soup with Cashews, Coconut Milk and Coriander
Author: Caroline Trickey from Healthy Home Cafe
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
- 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)
- Serve
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/06/02/carrot-soup-with-cashews-coconut-milk-and-coriander/
3.2.2885