Well it’s that time again when our thoughts go to warm hearty soup. Last weekend and this weekend I’ve been using up my bag of carrots cooking an old favourite – Curried Carrot and Cashew Soup and a newcomer – Carrot, Apple and Cashew soup. Hubby doesn’t eat soup (because it’s not a slab of meat) so I’ve been sharing my soup with other family members as well as stocking the freezer.
Curried Carrot and Cashew Soup – Alison & Simon Holst
500g carrots
2 small onions
1Tbsp butter
1-2Tbsp Curry (my note: play around with this, may not want this much)
3 cups water
3tsp vegetable bouillon powder
1 cup toasted cashews
Slice the carrots & chop onions finely. Melt the butter in a saucepan, add the curry powder and onions, and sauté until the onions are soft but not brown, Add carrots, water and powdered stock until carrots are tender. In a blender process the toasted cashews to the consistency of ground almonds (can be toasted under a grill with 1/2tsp oil). Drain cooked carrots and onion and put into blender with ground nuts. Process adding stock as required to get the desired consistency. Taste & adjust seasoning. Reheat to serve. Top each serving with a spoonful of yoghurt sauce made with one cup unsweetened plain yoghurt mixed with 1 tablespoon chopped mint and 1 clove finely crushed garlic.
Carrot, Apple and Cashew soup from The Cranks Recipe Book
I was given this book as a gift while on my first OE 14 years ago (thanks Sian & Richard) but just tried this recipe today for the first time. Moral of the story – never throw out your recipe books.
450g carrots
Large onion
Small potato
Large cooking apple
50g butter
1.2L vegetable stock
50g broken cashew nuts
Salt & pepper to taste
Roughly chop the vegetables & apple. Melt the butter in a large saucepan and sauté the prepared vegetables for 5 minutes, stirring occasionally. Add the remaining ingredients, bring to the boil, cover and simmer for 30 minutes until the vegetables are just tender. Allow to cool before blending in a liquidizer. Reheat to serving temperature and adjust seasoning to taste.