Nourishing Soups

Curried Cashew and Carrot Soup
carrot soup

I absolutely adore this soup - it is so tasty, and filling. If you use vegan stock then the soup is gluten and dairy free. I love the curry spices but would recommend using less if the soup is for children too.

(serves 4)

3 large carrots / 500g - sliced
2 small onions - finely chopped
1 tbsp butter
1-2 tbsp curry powder
3 cups water
3 tsp vegetable bouillon powder
1 cup LIGHTLY toasted cashew nuts - ground after toasting

Melt the butter, add curry powder and onions and saute until the onions are soft.
Add carrots, water and bouillon and simmer until carrots are tender.

Drain the mix, keeping the liquid, and put into a blender with the cashews. Process, adding the liquid as required to achieve desired consistency.