Cumin, Carrot, Ginger and Cashew Nut Soup

Name: Cumin, Carrot, Ginger and Cashew Nut Soup
Cuisine: Asian, Indian
Ingredients: 8 carrots, washed, skin left on roughly chopped; 1 onion, peeled and diced; 2 tbsp fresh ginger, minced; 1 tbsp garlic, minced; 1 tbsp ground cumin; 1 tbsp ground tumeric; 35g raw cashew nuts; 1 ltr vegetable stock; 1 tsp of Sea salt and black pepper; 1/2 tsp red pepper flakes; 1 tbsp ghee or oil for frying; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 09:00:49 GMT

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Ingredients

0 servings

8carrots

washed, skin left on roughly chopped

1onion

peeled and diced

2 Tbspfresh ginger

minced

1 Tbspgarlic minced

1 Tbspground cumin

1 Tbspground tumeric

35graw cashew nuts

1 ltrvegetable stock

1 tspSea salt

½ tspred pepper flakes

1 Tbspghee

or oil for frying

Instructions

Step 1

Heat the ghee or oil in a large lidded saucepan. Add the onions and over a medium heat cook for about 5 minutes until softened, stirring occasionally.

Step 2

Add the ginger and cashew nuts cook for a minute. Add the garlic and cook for another 30 seconds.

Step 3

Add in the cumin and tumeric. Give it a good stir so everything is coated. Add in the carrots and again stir so the carrots get coated too.

Step 4

Pour in the stock, bring to the boil, place the lid on and reduce heat medium low. Simmer for 30 minutes.

Step 5

Check the carrots are soft by checking them with a fork. Blitz the soup with a hand blender or food processor. Add the red pepper flakes salt and pepper. Taste and adjust seasoning to taste. 😀