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Carrot & Cashew Soup [vegan]
This vegan Carrot & Cashew Soup is a warming blend of carrot, apple, curry, cashews and ginger.
Equipment
1 casserole pot (or stockpot)
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion
- 3 garlic cloves
- 1-2 Tbsp freshly grated ginger
- 1 Tbsp mild curry powder
- 800 g carrots
- 1 medium apple
- 1 litre vegetable stock
- 500 ml water
- 75 g cashew nuts
- 30 g fresh coriander
- lemon juice to taste
Instructions
- Heat the olive oil in a large saucepan.2 Tbsp olive oil
- Add finely chopped onion and crushed garlic. Fry gently for a minute then add grated ginger and curry powder.1 medium onion, 3 garlic cloves, 1-2 Tbsp freshly grated ginger, 1 Tbsp mild curry powder
- Fry until onion is soft.
- Add carrot and cored apple cut into medium pieces.800 g carrots , 1 medium apple
- Add vegetable stock, water and cashews. Bring to the boil then cook covered under medium heat for around 25mins until carrots are tender.1 litre vegetable stock , 500 ml water , 75 g cashew nuts
- When done, add fresh coriander to soup. Whizz altogether until smooth.30 g fresh coriander
- Season to taste with lemon juice.lemon juice to taste
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 103mgPotassium: 621mgFiber: 6gSugar: 11gVitamin A: 22639IUVitamin C: 13mgCalcium: 68mgIron: 2mg