A delicious soup based on our Indian Curry Paste.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- 1kg carrots (peeled and rough chopped 1 to 2cm chunks)
- 1 onion
- 1 tbsp oil
- 2 tbsp James and Rose Indian Curry Paste
- 1 cup dry roasted cashews without salt
- 3 cups water
- 2 tsp vegetable stock
Watch the video
In saucepan fry onion in oil till soft
Add curry paste, fry for a few seconds more
Add water, stock powder and carrots
Cook for 15 minutes until carrots are soft.
Lightly toast cashews under a grill or in the oven, then add to saucepan.
With a good stick blender or a food processor, carefully blend the hot mixture till very smooth.
Return to saucepan and heat if necessary.
Adjust salt if required.