It’s only the second day of Winter here in Sydney, yet already it is bitterly cold outside. Despite clear blue skies and sunshine, this morning when I went for my walk it was only 9 degrees!
When it is this cold, you need some hearty, warming food like soup – and I have a delicious new recipe to add to your repertoire! Not only is it quick and easy, but also very, very tasty.
Coconut milk and fresh coriander give this carrot soup a slight Thai-style twist. I also added cashews which thickens it a bit, adds some additional creaminess (along with the coconut milk) and provides a little extra protein for that fullness factor.
You can make this soup in larger quantities as it freezes well too…
Enjoy 
Carrot Soup with Cashews, Coconut Milk and Coriander
Prep time
Cook time
Total time
Author: Caroline Trickey from Healthy Home Cafe
Serves: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, diced
- ½ teaspoon mild curry powder
- ½ teaspoon turmeric
- 6 medium (650g approx) carrots, unpeeled and roughly chopped
- 3 cups vegetable or chicken stock
- ¼ cup raw cashews
- 1 cup low fat coconut milk
- ½ bunch coriander, stems finely chopped and leaves roughly chopped
- freshly grated ginger (1/2-1 teaspoon), optional
Instructions
- Heat a large, heavy based pot over medium heat
- When hot add oil and onion and cook until soft and slightly browned
- Add curry powder and turmeric and sautee for 1-2 minutes before adding the carrots and stock
- Bring stock to the boil, then turn heat down and simmer for 15 minutes, until carrots have softened
- Place cashews in the bowl of a food processor and blend into a fine powder
- Add one ladle of stock to the food processor and blend, then add the remainder of the soup and blend until smooth.
- Pour back into your soup pot and stir through coconut milk and coriander stems and leaves (and ginger if using)
- Serve
