Carrot Cashew with Cilantro Soup

Carrot Cashew with Cilantro Soup

Carrot Cashew with Cilantro Soup

From Alive Magazine
Course: Mains


  • 5 large carrots, chopped
  • 3 cups water
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 2 pieces of fresh ginger, grated
  • 1 medium onion, diced
  • 1 cup raw cashews
  • 1/2 tsp turmeric
  • Dash of paprika
  • 1/2 cup coconut milk
  • 1 tsp honey
  • Juice of 1 lime, freshly squeezed
  • Salt and pepper (to taste)
  • 1/2 cup fresh cilantro, roughly chopped (optional)


  • Put carrots in large stockpot with water; bring to a boil. Lower heat to medium-low and simmer carrots, covered, for about 15 minutes.
  • Heat sesame oil in medium-sized frying pan. Add garlic, ginger, onion, cashews, spices, salt and pepper. Sauté for 5 minutes.
  • Transfer mixture to pot of carrots. Add coconut milk, honey, and lime juice. Stir, then simmer covered for 5 minutes.
  • Blend mixture in food processor in batches, and then transfer back to pot. Use a hand blender to achieve a chunkier consistency.
  • Stir in cilantro before serving.


Recipe adapted from Alive
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