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Carrot Cashew with Cilantro Soup
From Alive Magazine
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Course:
Mains
Ingredients
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)
Instructions
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.
Notes
Recipe adapted from Alive
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