This creamy Thai-inspired carrot ginger soup with roasted spicy curry cashews is a delicious immune boosting recipe that's easy to make in just 20 minutes.
Ingredients
Carrot Ginger Soup
1 tbsp olive oil
1 onion diced
25 g fresh ginger minced
2-3 tsp yellow curry powder
500 g carrots peeled and cut into pieces
120 g potatoes peeled and cut into pieces
2 ½ cups vegetable broth
½ cup coconut milk full-fat
1 tsp red paprika powder
⅛ tsp chili powder to taste
salt and pepper to taste
squeeze of lemon or lime juice
Roasted Curry Cashews
¾ cup raw cashew nuts
1 tsp coconut oil
½ tsp curry powder
¼ tsp red paprika powder
salt and pepper to taste
Further toppings (optional)
shredded coconut
fresh parsley or coriander
limes
Method
Carrot Ginger Soup
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent. Then add ginger and sauté for another minute. Now add curry, paprika, and chili powder and sauté briefly to unfold flavors. Then add the carrots and potatoes and sauté briefly.
Now pour in the vegetable broth and bring everything to a boil. Reduce the heat to low and simmer covered for about 15 minutes, or until the carrots and potatoes are soft enough to mash easily.
Add the coconut milk, salt, pepper, and a squeeze of lemon or lime juice to taste. Then purée the soup in a blender until creamy or use a stick blender. Taste and adjust seasonings as needed.
Roasted Curry Cashews
While the soup is simmering, prepare the cashews. Preheat the oven to 338°F and line a small baking sheet with parchment paper. Melt the coconut oil in the microwave.
Put the cashews in a small bowl. Add melted coconut oil, curry powder, paprika powder (and a little salt and pepper as desired), and stir to combine.
Place onto the prepared baking sheet and roast for about 8-10 minutes until golden brown, stirring 2 or 3 times.
Serve the soup in bowls and garnish with roasted cashews, shredded coconut, fresh parsley or coriander, and lime wedges.
Serve warm and enjoy!
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