Carrot, Cashew and Chilli Soup
- 8-10 medium carrots, peeled and finely diced
- 2 garlic cloves, crushed and peeled
- 1 tbsp olive oil
- 1 pinch of sea salt
- Freshly ground pepper
- 1 pinch of chilli powder
- 50g cashew nuts (or 2 tbsp peanut butter)
- 750ml-1L veg stock
- 1 handful of fresh mint
- 1 lime
- Pre-heat oven to 220c/Gas 8.
Place a roasting tin in the oven to heat up first.
Add the carrots, garlic and a splash of olive oil to the hot roasting tin, season with salt and pepper. Roast until the carrots are tender enough to mash.
Toast your cashews until they are golden. Mix in a food processor or a pestle and mortar until like peanut butter (or just use natural peanut butter, if preferred).
Warm up your stock.
Once the carrots are cooked, mix with the nut butter and a few splashes of the stock until you have a thick, smooth and creamy mash. Add a hint of chilli powder, to taste. Mix in a handful of fresh mint to counter the heat from the chilli.
Trickle and mix in enough stock to get the soup as thick or thin as you like. Season to taste and finish with a refreshing squeeze of lime juice. (This makes enough for 4 servings so share with the family or freeze/refrigerate leftovers).