Name: Curried Carrot Soup with Cashew & Coriander Salsa Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb carrots, peeled and chopped; 1 onion, chopped; 2 cloves of garlic, minced; 1 tbsp olive oil; 2 tsp curry powder; 4 cups vegetable broth; Salt and pepper, to taste; 1/4 cup cashews, chopped; 2 tbsp fresh coriander, chopped

How To Make Curried Carrot Soup with Cashew & Coriander Salsa

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1 lb carrots, peeled and chopped
1 onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
2 tsp curry powder
4 cups vegetable broth
Salt and pepper, to taste
1/4 cup cashews, chopped
2 tbsp fresh coriander, chopped

Instructions

In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
Add carrots and curry powder to the pot, and cook for another 2 minutes, stirring occasionally.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth in batches.
Season soup with salt and pepper to taste.
In a small bowl, combine chopped cashews and fresh coriander to make the salsa.
Ladle the soup into bowls and top with a spoonful of the cashew and coriander salsa.
Serve hot and enjoy!