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Creamy Carrot and Cashew Soup

Creamy carrot and cashew soup 2

I don’t like orange root vegetables (bad vegan), but this soup is one heck of a delicious way to get your beta-carotene! It’s so creamy you wouldn’t believe there’s no cream of any origin. Delicious with warm sourdough bread on a cold winter’s evening. Serves 4.


1 onion

1 large garlic clove

4 big carrots

1 Tbsp oil

1 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

juice from 1 lemon

100g raw cashews

1L vegetable stock

small bunch of fresh coriander, roughly chopped

Instructions – in Thermomix

Chop the onion in half and add it to the thermomix bowl along with the garlic and finely chop at speed 7 for 3 seconds.

Chop the carrots in half and add 2 at a time to the thermomix bowl, chopping at speed 4 for 7 seconds each time.

Add the oil, salt and pepper and cook at 85C, reverse speed 2 for 15 minutes.

Add the paprika, lemon juice, cashews and stock and mix at 100C, reverse speed 2 until boiling (about 5 minutes). Cook at reverse speed 2 at 90C for 15 minutes.

Allow thermomix bowl to cool to 37C then blend, gradually increasing from speed 5 to 9 over one minute.

Add coriander just before serving.

Instructions – in old-school pan

Finely dice the onion and garlic. Slice the carrots.

Add oil to a large saucepan and bring to a medium heat on the stovetop. Add the onion, garlic, carrots, salt and black pepper to the pan and stir, then cook over a low heat for 10-15 minutes.

Add the paprika, lemon juice, cashews and stock to the pan and bring to the boil. Reduce to a low heat and simmer with lid on for 20 minutes.

Remove from heat and allow to cool to a safe temperature before blending until smooth, either using a stick blender right in the pan and transferring to a blender.

Add coriander just before serving.




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