Carrot and Cashew Soup

Nearly Vegan Carrot and Cashew Soup

Heather’s competition recipe (from Alison Holst)

  • 500g carrots
  • 2 small onions
  • Oil
  • 1 Tbsp Curry powder and some cumin seeds
  • 3 cups vegetable stock
  • 1 cup toasted cashews

Chop onions and begin to cook in the saucepan with the oil (soften rather than caramelise them), add curry powder and cumin. Then chop and add carrots, add the stock and simmer till the carrots are tender. In a blender process the toasted cashews to the consistency of ground almonds (can be toasted under a grill with 1/2tsp oil). [Or if you are Tim just add them before the final few wizzes in the food processor.] Drain cooked carrots and onion and put into blender with ground nuts. Process adding stock as required to get the desired consistency.[Again I just slopped the lot into the food processor, and added the nuts – see above – just before finishing, to keep a bit of crunch.]

Taste & adjust seasoning. Reheat to serve.

Experience (the Voice of): Tasty, filling and robust! Yum, this will certainly be added to the staple soups for something quick, easy, tasty and filling for when we have a crowd for lunch. I’m going to experiment a bit more, next time the Cumin will definitely be ground not seeds (they went all fibrous when processed 🙁 and I’ll reduce the curry powder a bit further and add Coriander leaves as garnish instead of the Yogurt in the photo making it really Vegan again 🙂

BTW: If you try a competition recipe and like it please either say so in the comments on this blog post, or click the “Like on Facebook” button, that way I can factor your preferences into the result. Voting more than once will only count as one, even for your own entry 😉