Smooth Carrot Soup with Cardamom and Cashews

A lovely, rich and creamy soup. It was very mild (not spicy hot) and yet quite flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 10 carrots, diced
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon cayenne or Tabasco to taste
• 4 cups of vegetable stock
• 1 cup coconut milk
• 1 cup cashews,
• salt and pepper

Directions:

1. Heat the olive oil and add the onion and carrots.
2. Sweat and become really flavorful for 10-15 min.
3. Add the ginger, garlic, cayenne and cardamom, stir well and let this cook for 2 min.
4. Add the stock and cashews and bring to a boil and simmer for 10 min.
5. Puree the soup, add the coconut milk, make sure it is really smooth.
6. Season to taste with salt and pepper or even a splash of agave or maple syrup.

Author: Chris Walker. This entry was posted on Friday, July 22nd, 2011 at 7:52 pm. It is filed under Carrot, Cashew nut, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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