Eat & Drink: Spicy Carrot Soup with cashew and coriander Salsa
With the clocks changing and the weather getting colder, Denise Phillips offers a yummy and warming soup recipe!
This is a carrot soup with a spicy difference – all the flavours of the East and topped with a toasted cashew nut and coriander salsa. Now the weather has turned more autumnal, a new soup recipe is always welcome.
Preparation Time: 25 minutes. Cooking Time: 1 hour. SERVES: 10
Ingredients
- 2 tablespoons rapeseed oil
- 2 teaspoons each of cumin and coriander seeds
- 8 green cardamom pods – crushed and outer shell removed
- 3 onions – peeled and chopped
- 2kg carrots – peeled and chopped
- 4 salad tomatoes – chopped
- 3cm piece of fresh ginger – peeled and finely chopped
- 1 green chilli – chopped
- 2 teaspoons turmeric
- 2 teaspoons salt
- 1 litre vegetable stock
- 400ml coconut or cashew nut milk
- 1 lemon – juiced
Salsa
- 100g cashew nuts – toasted
- 1 teaspoon coriander seeds – toasted
- 1 tablespoon olive oil
- 1 spring onion – roughly chopped
- 30g fresh coriander
- ½ green chilli – deseeded
- 1 lime – juice and zest
Garnish: Sprigs of fresh coriander
- For the soup, heat the oil in a large saucepan. Add the seeds and cardamom and cook until they start to sizzle.
- Add the onions, carrots, tomatoes, ginger, chilli, turmeric and salt. Cook for 10 minutes, stirring from time to time.
- Add the stock, bring to the boil, then simmer for 30 minutes or until the carrots are soft.
- Liquidise to a smooth consistency. Add the milk and lemon juice. Taste and season accordingly. Warm though gently.
- For the salsa, blitz the cashew nuts and seeds together until they form a paste. Add the spring onion, fresh coriander, chilli and lime juice.
- Season with salt and pepper. Loosen with one tablespoon water and blitz to a creamy consistency.
To serve: Add a spoonful of salsa to the hot soup. Garnish with sprigs of fresh coriander.
For more recipes by Denise Phillips visit: www.jewishcookery.com
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