I’m a big fan of my soups! I try and make a batch to take to work for the week but I always end up finishing it before friday no matter how much I make!
This roasted carrot and cashew soup was perfect during the super chilly patch we had earlier in the year. The addition of cashew butter takes your normal carrot soup to the next level. The flavour becomes enhanced and the texture becomes a lot creamier.
Hope you enjoy this one!
Roasted Carrot and Cashew Soup
4 Medium Carrots
1 Large Onion
1 Tbsp Meridian Cashew Butter
800ml Vegetable stock
1 Tsp Chilli flakes
Start by peeling the carrots and chopping then into chunks.
Place on a baking tray with some low fat oil or cooking spray and cook at 180C for 20 minutes.
Dice the onion and cook in a sauce pan with some low fat oil over a medium heat. Once the carrots are ready, add to the pan along with the vegetable stock and the chilli flakes.
Simmer for 5 minutes then remove from the heat.
Add the 1 tbsp of Cashew Butter before blitzing. Add extra warm water to the soup as you go until desired thickness is achieved.
Enjoy on its own or with a dash of creme fraîche and some extra chilli flakes