The fact that up until now I have never had cashew soup of any description is a big mistake on my part. Cashews are one of my favourite things in the world, and now so is this soup.
The texture and flavour of this soup will rest entirely on how well you toast and blend your cashews. For the best flavour, have the nuts evenly toasted to your desired level. For me, that's when they begin releasing their lovely aroma. Be careful not to toast them too long or the soup will have a burnt taste. The finer you ground the nuts, the smoother your soup will be.
This soup also carries a bit of heat – if you don't like spicy foods, feel free to reduce or even omit the curry powder.
Cashew and Carrot Soup
3 large carrots (approx 500g)
2 small onions
1 tbsp butter
1-2 tbsp curry powder
3 cups chicken or vegetable stock (I used 2 cups of chicken stock and 1 of vegetable)
1 cup toasted cashew nuts
1 cup unsweetened plain yoghurt
1 tbsp finely chopped mint
1 clove crushed garlic
- Roast cashew nuts in 180°C oven for 5-10 minutes, or until they reach desired level of toasting. Peel and slice vegetables.
- Melt butter in saucepan; add curry powder and onions. Sauté until onions are soft. Add carrots, stock and bring to the boil; reduce heat and simmer until carrots are tender (20-30 minutes, depending on thickness)
- Process the toasted cashew nuts. Drain cooked carrots and onion and add to food processor; process, adding stock gradually until soup reaches desired consistency. Season to taste.
- Top each serving of soup with a spoonful of yoghurt sauce. Sauce is made by combining above listed ingredients