Carrot and Coriander Soup:

Makes 6 portions of soup.

INGREDIENTS:

  • 6 medium carrots
  • 50g of whole cashew nuts
  • 1/2 a small leek
  • 1 red onion
  • 1 clove of garlic
  • 1 thumb sized chunk of fresh ginger
  • 10g of fresh coriander
  • 10ml of cold pressed rapeseed oil
  • 5g fine pink himalayan salt
  • 5g ground black pepper
  • 1 litre of water

METHOD:

  • Place a thick based large saucepan onto the heat and turn the heat on medium
  • Add your oil
  • Allow to heat up while you roughly chop your onion, garlic, leek, ginger and carrot
  • Place these into the pan and cook for a few minutes until they have softened
  • Prep your carrots into small slices and place into the pan
  • Cover with your 1 litre of water
  • Add your cashew nuts, fresh coriander and salt and pepper
  • Bring to the boil and simmer for 15 minutes
  • Place into your blender and blend on full speed until the soup is smooth and creamy