Delicious Curried Carrot and Cashew Soup

Curried Carrot and Cashew Soup is a delightful blend of flavors that’s perfect for anyone seeking comfort in a bowl. This specialty soup combines the earthy sweetness of carrots with the rich creaminess of cashews and a hint of spice from curry. It’s an ideal dish for chilly evenings or when you want something warming and nourishing.

This recipe is incredibly simple yet delivers a gourmet taste that will impress your family and friends. The blend of spices creates a fragrant aroma that will fill your kitchen, making it a lovely choice for gatherings or cozy nights in.

A Unique Take on Soup

A bowl of creamy Curried Carrot and Cashew Soup garnished with cilantro, served with crusty bread.

This Curried Carrot and Cashew Soup is a creamy, velvety dish that packs a punch of flavor. The soup is perfectly balanced with the sweetness of carrots, the nuttiness of cashews, and a warming curry spice that tantalizes the taste buds.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups carrots, peeled and diced
4 cups vegetable broth
1 cup raw cashews, soaked for 2 hours and drained
2 teaspoons curry powder
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
Add Carrots and Spices: Stir in the diced carrots, curry powder, salt, and pepper. Cook for another 2-3 minutes until the spices are fragrant.
Pour in Broth: Add the vegetable broth to the pot and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
Blend the Soup: Remove the pot from heat and let it cool slightly. Puree the soup using an immersion blender or by transferring it to a regular blender in batches until smooth.
Add Cashews and Lime: Stir in the soaked cashews and lime juice, blending again until the cashews are fully incorporated and the soup is creamy.
Serve: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy it warm with crusty bread or on its own.