ginger and turmeric carrot soup

Updated at: Thu, 17 Aug 2023 08:47:19 GMT

Step 1

Heat the oil in a saucepan over a low medium heat, add the onion and sauté for 10 minutes until soft. Add the ginger, turmeric and black pepper and stir through before adding the carrots.

Step 2

Continue to stir the carrots for another couple of minutes, then add the stock. Bring to a boil, then reduce the heat of summer for 10 to 15 minutes, or until the carrots can easily be pierced with a sharp knife.

Step 3

Transfer the stuff to a blender and process until smooth. Taste an adjust the seasoning.

Step 4

Mix the chopped cashew nuts with the chili powder and dry roast in a frying pan for a few minutes over a low heat.

Step 5

Surf the soup in bowls with the spiced cashew nuts scattered over the top.

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