The World's Easiest Curried Cashew and Carrot Soup
The World's Easiest Curried Cashew and Carrot Soup
A tasty and creamy soup with a blend of antioxidants, fibre and healthy fats to keep you fuller for longer.


  • 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 (3.5 oz or so)
  • salt and pepper to taste


  1. Heat the oil in a medium-size saucepan.
  2. Add the chopped onion and the curry powder.
  3. Cook for 2 minutes until the onion goes translucent.
  4. Add the carrots and stock and simmer for 20–25 minutes until the carrots are tender.
  5. Allow to cool slightly and pour into a food processer (or use stick blender).
  6. Add the cashews and blitz until the soup is smooth.
  7. Season to taste. Serve warm.


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