It’s really cold here at the moment so I fancied something warming and comforting. I opted for this soup. I didn’t have a potato or cream and I had read in a food article that you can use cashew nuts as an alternative thickener. I wish I had tried this before the nuts gave it a really nice flavour. For the warmth I used the ginger and cumin. This was a nice hug in a bowl.
- 8 carrots, washed, skin left on roughly chopped
- 1 onion, peeled and diced
- 2 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground tumeric
- 35g raw cashew nuts
- 1 ltr vegetable stock
- 1 tsp of Sea salt and black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp ghee or oil for frying
- Heat the ghee or oil in a large lidded saucepan. Add the onions and over a medium heat cook for about 5 minutes until softened, stirring occasionally.
- Add the ginger and cashew nuts cook for a minute. Add the garlic and cook for another 30 seconds.
- Add in the cumin and tumeric. Give it a good stir so everything is coated. Add in the carrots and again stir so the carrots get coated too.
- Pour in the stock, bring to the boil, place the lid on and reduce heat medium low. Simmer for 30 minutes.
- Check the carrots are soft by checking them with a fork. Blitz the soup with a hand blender or food processor. Add the red pepper flakes salt and pepper. Taste and adjust seasoning to taste. 😀