Caramelised Carrot, Coriander & Cashew Soup Recipe | Abel & Cole
Caramelised Carrot, Coriander & Cashew Soup
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Prep: 15 mins
Cook: 25 mins
We love carrot and coriander so much we’ve upped its game by giving our organic carrots a pinch of spice and gentle roasting them before blitzing. Add a topping of toasted cashews and a bright squeeze of lemon to cut through the caramelised sweetness.
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350 kcal
(per portion)
Ingredients you'll need
  • 500g carrots
  • 1 tsp ground coriander
  • 1 garlic clove
  • A handful of coriander
  • 1 vegetable stock cube
  • 35g cashews
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 750ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and chop into 1cm-thick batons. Scatter into a roasting tin. Sprinkle over 1 tsp ground coriander and a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss well till evenly coated. Slide into the oven to roast for 20 mins, till golden on the outside and tender in the middle.

  • 2.

    Meanwhile, peel and crush the garlic. Separate the coriander leaves and stalks and finely chop the stalks (save the leaves for later).

  • 3.

    Bring a dry pan to a medium-high heat. Add the cashews. Fry for 2-3 mins, turning frequently, till toasted on all sides. Tip into a bowl. Reduce the heat of pan to medium and add 1 tbsp olive oil.

  • 4.

    Slide the garlic and coriander stalks into the pan along with a pinch of salt and pepper. Fry for 1 min, stirring frequently. Top up with 750ml boiling water and crumble in the stock cube. Bring to the boil, then reduce to a simmer and keep warm.

  • 5.

    When the carrots are cooked, transfer to the pan and use a stick blender to whizz everything into a smooth soup. No stick blender? Pour the soup (in batches if needed) into a blender and blitz. Squeeze in half of the lemon juice and have a taste. Add more salt and pepper if needed.

  • 6.

    Roughly crush the cashews. Finely chop the coriander leaves. Ladle the soup into deep bowls and sprinkle over the nuts and coriander. Serve with wedges of the leftover lemon half.

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