Curried Cashew & Carrot Soup – Dairy and Gluten Free
This is a delicious creamy winter warmer that is both dairy free and gluten free. Who needs cream when you have cashews! Carrots are rich in beta-carotene, a powerful antioxidant which boosts immunity, reduces the risk of cancer and heart attacks and helps maintain good vision. The most common ingredients in curry include turmeric, fenugreek, coriander, cinnamon and ginger. Many of these ingredients provide considerable health benefits.
Ingredients:
- 1 Tbsp ghee (or olive oil for completely dairy free option)
- 1-2 Tbsp curry powder
- 2 small onions, chopped
- 500g carrots, chopped
- 3 cups vegetable stock
- 1 clove garlic
- 100g raw cashew nuts
Serves: 4-6
Method:
- In a medium sized pot, melt the ghee (or olive oil) and curry powder and chopped onions and garlic.
- Cover and cook until soft but not brown. Add the carrots and stock and simmer until tender.
- In a blender, grind the cashews to a fine powder. Drain the cooked carrots and onion and add to blender with the cashews. Process, adding enough of the liquid to get the thickness you like.
- Taste and season if necessary.
- Reheat and serve as is or garnish with a little chopped mint or coriander, or more chopped cashews.
