Carrot and Cashew Nut Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This is one of the first recipes Adrian developed as a young chef. Trading as “Woody’s”, this was his first incarnation in the world of catering, and the Sesame Health Foods shop in Primrose Hill was his first customer. He delivered a large pot of this soup to it every Friday.


  • Spanish onion 1 large, finely chopped
  • garlic cloves 2, finely chopped
  • fresh root ginger


  1. Sauté the onion with the garlic, ginger, and ground coriander in the oil until the onion is translucent.
  2. Add the carrot, cashew nuts, and vegetable stock, bring to the boil, and simmer for 30 minutes.
  3. Add the coriander and purée with a hand-held blender.