Carrot & Cashew Soup

I never really thought about putting nuts into a soup before. A little searching online revealed it’s not that odd so after a lot of reading of recipes, this is one I came up with.

Cashew and Carrot SoupServes: 2
Time: 35 minutes
 
Ingredients:
90g (1/2 cup) raw cashew nuts
3 medium carrots
1 small sweet potato
1/2 tablespoon coconut oil
500ml vegetable stock
1/2 teaspoon pepper (black or white)
80g baby spinach
Method:
  1. Grind cashews to powdery in a strong food processor. Set aside.
  2. Hope the carrots, shallots, sweet potatoes into small chunks.
  3. Heat the coconut oil over medium heat in a medium pot / saucepan. Fry the shallots in the coconut oil.
  4. Add the carrots, pepper and vegetable stock. Bring to the boil then reduce heat to simmer for 20 minutes.
  5. Stir in the spinach and simmer for another 5 minutes.
  6. Stir in the cashews.
  7. Remove from heat.
  8. Blend with a hand blender to smooth.
  9. Serve.
Storage: This will last for a few days in an airtight container in the fridge and reheated gently in the microwave or in a saucepan.
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