Carrot Cashew Curry Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body. This soup is a delicious way to incorporate more carrots into your diet!

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Carrot Cashew Curry Soup

Cooking Method: Blending, Boiling Cuisine: Asian, Indian Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 100 gram Cashews
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 400 milliliter Coconut Milk
• 500 milliliter Vegetable Stock
• 2 teaspoon Curry Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Turmeric Powder
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 10 gram Fresh Cilantro

Instructions

1. Heat oil in a large pot. Add onion, garlic, and ginger. Cook until onion becomes translucent.
2. Add carrots, cashews, vegetable stock, coconut milk, curry powder, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Bring to a boil.
3. Reduce heat and simmer for 20 minutes, or until carrots are tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in lemon juice.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.