Carrot & Cashew Soup [vegan] by The Flexitarian

Carrot & Cashew Soup [vegan]

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This vegan Carrot & Cashew Soup is a warming blend of carrot, apple, curry, cashews and ginger. Smooth and velvety, it is delicious with some crusty bread.

This recipe makes a nice change from the traditional Carrot & Coriander soup or my Red Lentil and Carrot Coconut Soup.

The cashews add some creaminess so you can do without dairy cream. The ginger gives this soup a little bit of a kick which is perfect when you need a warming meal.

At this time of the year, we have tons of apples in the garden that need eating. I love them in soups, as they add just the right amount of sharpness.

Carrot & Cashew Soup [vegan] by The Flexitarian

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Ingredients

  • 800g carrots [1.75 lbs]
  • 1 medium apple [around 250g / 8.8oz]
  • 75g cashew nuts [ 2.6oz / US 3/4 cup]
  • 2 Tbsp olive oil
  • 1 medium onion
  • 3 garlic cloves
  • 1-2 Tbsp freshly grated ginger
  • 1 Tbsp mild curry powder
  • 1 litre vegetable stock [US 4 cups]
  • 500ml water [US 2 cups]
  • lemon juice to taste
  • 30g fresh coriander [1 oz]

Instructions

  1. Heat the olive oil in a large saucepan.
  2. Add finely chopped onion and crushed garlic. Fry gently for a minute then add grated ginger and curry powder.
  3. Fry until onion is soft.
  4. Add carrot and cored apple cut into medium pieces.
  5. Add vegetable stock, water and cashews. Bring to the boil then cook covered under medium heat for around 25mins until carrots are tender.
  6. When done, add fresh coriander to soup. Whizz altogether until smooth.
  7. Season to taste with lemon juice.

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