Carrot Cashew Soup Recipes

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

Time 54m

Number Of Ingredients 17

Ingredients

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-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

Ingredients

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 CURRY SOUP

Carrot Cashew Curry Soup image

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

Provided by elizabethdeprez

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large carrots, peeled and chopped
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/3 cup roasted cashews
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek seeds
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 cups chicken stock or 4 cups vegetable stock

Steps:

Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

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