GF, DF, V, RSF, Vegan
"Believe it or not but my husband came up with this recipe! A tasty and creamy soup with a blend of antioxidants, fibre and healthy fats to keep you fuller for longer." - Bailey
Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
1 tbsp curry powder
600g carrots (about 5–6), chopped
3 cups vegetable stock
100g roasted cashew nuts
salt and pepper to taste
Method:
• Heat the oil in a medium-size saucepan.
• Add the chopped onion and the curry powder.
• Cook for 2 minutes until the onion goes translucent.
• Add the carrots and stock and simmer for 20–25 minutes until the carrots are tender.
• Allow to cool slightly and pour into a food processer (or use stick blender).
• Add the cashews and blitz until the soup is smooth.
• Season to taste. Serve warm.
Serves: 3
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
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