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


  • 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


  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.

  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.

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