Creamy Cashew, Carrot & Cardamom Soup
Carrots are a fantastic source of beta carotene and the bioavailability is really maximised when carrots are cooked and pureed. The cashews make this recipe super creamy, no one will believe it doesn’t contain any cream!
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- 1 large onion, finely diced
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 5 cardamom pods
- 750g (1.5lb) carrots, diced
- 1.5 litres (50 fl oz) vegetable stock
- 120g (1 cup) cashews
- 1 lemon, to season
- Turkish style mild chilli flakes to garnish
- In a large pan, sauté the onion in the coconut oil for a few minutes, then add the cumin seeds and cardamom seeds and sauté further until the spices start to toast slightly and the onions become translucent.
- Add the carrots and stock to the pan and bring to a boil. Once the stock is bubbling, add the cashews, then reduce to a simmer and cook for 20 minutes or until the carrots are tender.
- Once the carrots are cooked, allow the soup to cool, then blend to a very smooth consistency, making sure that all the cashew nuts are totally blended to make the soup creamy (this works best in a jug blender or you can use a stick blender and blend directly in the pan which may mean a slightly chunkier texture).
- Reheat to desired temperature and to season with some lemon juice to taste.
- To serve, ladle into a soup bowl and sprinkle with some Aleppo pepper (Turkish/Middle Eastern mild chilli flakes).