Curried carrot soup with cashew & coriander salsa

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

Prep:14 mins
Cook:40 mins

Serves 6
Easy

Nutrition per serving

kcal 197
fat 7g
saturates 1g
carbs 23g
sugars 20g
fibre 10g
protein 5g
salt 2.7g

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(see our recipe)
spring onion, sliced, to serve

Method

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.