Carrot Cashew Nut Soup Recipes

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CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA



Curried carrot soup with cashew & coriander salsa image

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

Provided by Rosie Birkett

Categories     Lunch, Soup, Supper

Time 54m

Number Of Ingredients 17

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
coriander & cashew salsa
spring onion , sliced, to serve

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 197 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 2.7 milligram of sodium

CARROT, CASHEW, AND GINGER SOUP



Carrot, Cashew, and Ginger Soup image

Make and share this Carrot, Cashew, and Ginger Soup recipe from Food.com.

Provided by Ames0325

Categories     Vegetable

Time 50m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3/4 cup cashews
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, grated
1/2 cup fennel bulb, chopped
1 1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
8 large carrots, peeled and cut into 1 inch pieces
2 medium turnips, peeled and cut into 1 inch pieces
6 -8 cups water
2 tablespoons fresh lemon juice

Steps:

  • Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
  • Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
  • Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
  • Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6

CARROT-GINGER-CASHEW SOUP



Carrot-Ginger-Cashew Soup image

Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.

Provided by Canuck Mum

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs raw carrots (peeled and washed)
2 tablespoons olive oil or 2 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
7 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional)
1 1/2 cups cashew nuts (unsalted and either raw or dry-roasted)
2 tablespoons lemon juice (oj may be substituted)
1 pinch curry (to taste) or 1 pinch coriander powder (to taste)
salt and pepper
fresh chives (to garnish) or fresh parsley (to garnish)

Steps:

  • Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

CARROT & CASHEW NUT SOUP



Carrot & Cashew nut soup image

Lovely soup

Provided by fmknightuk

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop carrots & onions
  • Fry onions and curry powder in butter
  • Add carrots, water, stock cube and simmer till carrots soft
  • grind cashew nuts, add to soup and blend/liquidize before serving

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