Coriander & cashew salsa
Liven up your favourite winter soup, for instance, a carrot or parsnip soup, with this fabulous cashew and coriander salsa laced with chilli, lime and spring onion
Curried carrot soup with cashew & coriander salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 tsp fenugreek seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 8 green cardamom pods
- 3 onionsfinely chopped
- 1.2kg carrotssliced
- 4 tomatoeschopped
- large piece fresh gingerchopped
- 2 green chillieschopped
- 1 tsp turmeric
- 2 tsp garam masala
- 2l veg stock
- 1 lemonjuiced
- 200ml whole, coconut or cashew milk
To serve
- coriander & cashew salsa
- spring onionsliced, to serve
Nutrition: Per serving
- kcal197low
- fat7glow
- saturates1g
- carbs23g
- sugars20g
- fibre10g
- protein5g
- salt2.7g
Method
step 1
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.
step 2
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.
