Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa
Prep:14 mins
Serves 6
2 tbsp rapeseed oil1 tsp fenugreek seeds2 tsp cumin seeds2 tsp coriander seeds8 green cardamom pods3 onions, finely chopped1.2kg carrots, sliced4 tomatoes, choppedlarge piece fresh ginger, chopped2 green chillies, chopped1 tsp turmeric2 tsp garam masala2l veg stock1 lemon, juiced200ml whole, coconut or cashew milk
STEP 1Heat 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.STEP 2Add 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.
