CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Curried carrot soup with cashew & coriander salsa image

Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa

Provided by Rosie Birkett

Time 54m

Number Of Ingredients 17

Ingredients

2 tbsp rapeseed oil
1 tsp fenugreek seeds
2 tsp cumin seeds
2 tsp coriander seeds
8 green cardamom pods
3 onions , finely chopped
1.2kg carrots , sliced
4 tomatoes , chopped
large piece fresh ginger , chopped
2 green chillies , chopped
1 tsp turmeric
2 tsp garam masala
2l veg stock
1 lemon , juiced
200ml whole, coconut or cashew milk
coriander & cashew salsa
spring onion , sliced, to serve

Steps:

Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

Nutrition Facts : Calories 197 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 2.7 milligram of sodium