Roasted Carrot & Cashew Soup
Lily & Loaf
3-4
10 minutes
20 minutes
145
British
Lunches
Roasted Carrot & Cashew Soup is a smooth and satisfying soup made with roasted carrots, garlic and creamy cashew butter. Fresh mint, lime and a touch of chilli add layers of flavour, creating a warming yet refreshing dish that's perfect for lunch, light dinners or batch cooking.
Ingredients
8 good-sized carrots, peeled and finely diced
2 crushed garlic cloves
2 tbsp cashew butter
1 litre vegetable stock
A handful of fresh mint
1 lime
Olive oil
Pink Himalayan Salt
Freshly ground pepper
A pinch of chili powder
Directions
Preheat the oven to 220°C and place a roasting tray inside to heat.
Toss the carrots and garlic with olive oil, salt and black pepper, then spread onto the hot tray.
Roast for 15–20 minutes until the carrots are tender and beginning to caramelise.
Transfer the roasted vegetables to a blender with the cashew butter and half the vegetable stock.
Add the chilli powder, fresh mint and remaining stock as needed, then blend until smooth.
Stir in the lime juice, adjust the seasoning and serve warm.
