Carrot Coconut Soup with Spiced Cashew Crumble and Lime Zest

Ingredients

• •4 large carrots, peeled and chopped
• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground ginger
• •1/2 teaspoon ground cumin
• •400ml coconut milk
• •3 cups vegetable stock
• •1/2 cup cashews, roughly chopped
• •1/4 teaspoon smoked paprika
• •1/4 teaspoon chili powder
• •1 teaspoon lime zest
• •Salt and pepper to taste
• •Fresh cilantro (optional, for garnish)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.

2. 2

   Stir in the minced garlic, ground ginger, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Add the peeled and chopped carrots to the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.

4. 4

   Once the carrots are soft, use an immersion blender or transfer the mixture to a blender in batches to puree until smooth.

5. 5

   Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste, and reheat gently over low heat if needed.

6. 6

   While the soup is simmering, prepare the spiced cashew crumble. In a small skillet over medium heat, toast the chopped cashews for 2-3 minutes, stirring frequently.

7. 7

   Add the smoked paprika, chili powder, and a pinch of salt to the skillet with the cashews. Cook for another 1-2 minutes, ensuring the spices coat the nuts evenly. Remove from the heat and set aside.

8. 8

   Ladle the soup into bowls and top each serving with a generous sprinkle of spiced cashew crumble and lime zest. Garnish with fresh cilantro, if desired, and serve immediately.