The World's Easiest Curried Cashew and Carrot Soup

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

DIRECTIONS

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.