Name: Curried carrot soup with cashew & coriander salsa
Prep time: 14 min
Cook time: 14 min
Yield: 6
Ingredients: 2 tbsp rapeseed oil -; 1 tsp fenugreek seeds -; 2 tsp cumin seeds -; 2 tsp coriander seeds -; 8 green cardamom pods -; 3 onions , finely chopped -; 1.2kg carrots , sliced -; 4 tomatoes , chopped -; large piece fresh ginger , chopped -; 2 green chillies , chopped -; 1 tsp turmeric -; 2 tsp garam masala -; 2l veg stock -; 1 lemon , juiced -; 200ml whole, coconut or cashew milk -; coriander & cashew salsa -; spring onion , sliced, to serve -

Ingredients for - Curried carrot soup with cashew & coriander salsa

1. 2 tbsp rapeseed oil

2. 1 tsp fenugreek seeds

3. 2 tsp cumin seeds

4. 2 tsp coriander seeds

5. 8 green cardamom pods

6. 3 onions , finely chopped

7. 1.2kg carrots , sliced

8. 4 tomatoes , chopped

9. large piece fresh ginger , chopped

10. 2 green chillies , chopped

11. 1 tsp turmeric

12. 2 tsp garam masala

13. 2l veg stock

14. 1 lemon , juiced

15. 200ml whole, coconut or cashew milk

16. coriander & cashew salsa

17. spring onion , sliced, to serve

How to cook deliciously - Curried carrot soup with cashew & coriander salsa

1 . Stage

Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.

2 . Stage

Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.