Carrot and Cashew Nut Soup

Name: Carrot and Cashew Nut Soup
Yield: Serves 4–6
Ingredients: fresh root ginger 3 cm (1¼ in) chunk, grated; garlic cloves 2, finely chopped; Spanish onion 1 large, finely chopped; carrots 4 large, chopped; shelled cashew nuts 100 g (3½ oz), toasted in a hot dry pan for 1 minute; ground coriander 1 tbsp; olive oil 2 tbsp; vegetable stock 1.25 litres (2 pints); coriander leaves handful, chopped

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

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

Vegan
Gluten-free
Soup

Method

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