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Dee’s Curried Cashew & Carrot Soupsoup

Cashews transform everyday soup into something really delicious, unusual and exotic.

 

For 4-6 Servings

1 Tbsp butter
1-2 Tbsp curry powder
2 small onions, chopped
500g carrots (3 large carrots) chopped
3 cups vegetable or soup stock
100g Alison’s Pantry Roast Cashews

 

Melt the butter in a medium-sized pot, and the curry powder and chopped onions.
Cover and cook until the onions are soft but not brown. Add the carrots and stock and simmer until the carrots are tender.

In a blender or food processor, process the roasted cashew nuts to the consistency of ground almonds (the finer the grind, the smoother the soup). Drain the cooked carrots and onion and put into the food processor with the ground cashews. Process, adding enough cooking liquid to reach the thickness you like. Taste and season if necessary.

Reheat and serve as is, or top each serving with a spoonful of yoghurt and a little chopped mint or coriander, or more chopped cashews.

Download PDF version: Alison Holst’s Dee’s Curried Cashew & Carrot Soup

 


 

 


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