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Spiced Carrot Soup with Coriander Pesto

A recipe from the Good Food collection.

Ingredients

Spiced Carrot Soup with Coriander Pesto
Spiced Carrot Soup with Coriander Pesto
2 tablespoons olive oil
1 red onion, diced
1 garlic clove, finely chopped
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon garam masala
3 small red chillies, seeded and
finely chopped
6 large carrots, peeled and chopped
1 kg (2 lb 4 oz) sweet potatoes, peeled and diced
2 large desiree potatoes, peeled and diced
1.5 litres (52 fl oz/6 cups) vegetable stock
300 ml (10½ fl oz) coconut cream
toasted naan bread, to serve
CORIANDER PESTO
45 g (1½ oz/¼ cup) cashew nuts
1 large handful coriander (cilantro)
leaves
1 small garlic clove, halved
60 ml (2 fl oz/¼ cup) coconut milk
60 ml (2 fl oz/¼ cup) olive oil

Method

 

  1. Heat the olive oil in a frying pan over medium–high heat. Add the onion and garlic and cook, stirring often, for 2–3 minutes, or until the onion has softened. Stir in the spices and chilli and cook for a further 1 minute, or until aromatic.
  2. Spoon the onion and garlic mixture into a slow cooker and add the chopped vegetables and stock. Mix together well.
  3. Cover and cook on low for 8 hours.
  4. Meanwhile, near serving time, make the coriander pesto. Place the cashews, coriander, garlic and coconut milk in a food processor and process until the nuts are finely chopped. With the motor running, gradually add the olive oil in a thin steady stream until well combined.
  5. Using a stick blender, purée the soup until smooth. Stir the coconut cream through, then season to taste with sea salt and freshly ground black pepper.
  6. Ladle the soup into serving bowls. Swirl some of the pesto over the top and serve with toasted naan bread.

 

 

Note: This soup can also be cooked on the stove. You will need to add extra stock..

Main ingredient:
Carrot
Cuisine:
Indian
Course:
Starter/Entree

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