Roasted Carrot & Cashew Soup
Rated 5.0 stars by 1 users
Category
Lunches
Servings
3-4
Prep Time
10 minutes
Cook Time
30-40 minutes
Roasted Carrot & Cashew Soup is a deliciously smooth and warming dish, made by roasting carrots with garlic to enhance their natural sweetness. Blended with rich cashew butter and a dash of chilli powder for a touch of heat, this soup is perfectly balanced with fresh mint and a squeeze of lime juice. The roasted carrots and creamy cashew butter create a velvety texture, while the lime adds a refreshing zing. This soup is both satisfying and healthy, ideal for lunch or dinner, and can be adjusted to your preferred consistency with vegetable stock.
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 oven to 220°C, and place a roasting tin in the oven to heat up.
- Add the carrots, garlic and a splash of olive oil to the hot roasting tin, season with salt and pepper.
- Roast till the carrots have coloured and are tender, around 15 minutes.
- Once the carrots are cooked, add to a blender with the nut butter and half the stock.
- Add a hit of chili powder, to taste, then blend in the mint. Add more stock until you get the desired consistency. Season to taste and finish with a refreshing squeeze of lime juice.
