Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime
A very easy and quick soup to make, but easy doesn't mean it isn't full of lovely flavours. The ginger gives it a nice bite without being overpowering and lime always lifts any dish :-) Serves 4.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.7ltrs water (a part will evaporate)
  • ~ 460gr carrot
  • 4 tbsp veggie stock powder
  • 30gr fresh ginger
  • 6 kaffir lime leafs
  • 5 cloves of garlic
  • half a small onion, finely diced
for the curry cashew cream:
  • 6 tbsp Cashew Cream
  • 1 tsp curry powder (hot or mild, as you like)
  • 2 tsp lime zest
  • salt to taste
  • - more zest for decoration
To do
  1. chop the carrot, garlic and ginger and add to water with stock powder
  2. add kaffir lime leaves
  3. when carrots are soft enough to be blended, take out kaffir lime leaves and blend the soup (I used a stick blender), put leaves back if you're not serving the soup straight away
  4. mix the cashew cream with the curry powder, zest and salt to taste
  5. serve soup, add cashew cream, some chopped onion and some extra zest - leave a lime leaf in for good looks :-)
Nutritional Information
Serving size: 1 bowl Calories: 100 Fat: 11gr Saturated fat: 2gr Unsaturated fat: 7gr Trans fat: 0 Carbohydrates: 59 Sugar: 31gr Sodium: 1202 mg Fiber: 23gr Protein: 11gr Cholesterol: 0gr

 

Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

Roasted Parsnip Soup w Star Aniseed & Kaffir Lime Leaf

 

You need:
♥    6 parsnips, sliced or chopped
♥    oil
♥    smoked paprika powder
♥    1 tbsp vegetable stock powder
♥    1 liter water
♥    a good grind of pepper
♥    2 cloves of garlic
♥    salt to taste
♥    2 star aniseeds
♥    1 kaffir lime leaf – torn or crushed
♥    non dairy milk – optional

You do:
– preheat oven to 200C
– toss the cut parsnip in an oven dish with some oil, sprinkle with salt, and smoked paprika powder
– place in oven and let roast till they are done (mine had a few black spots)
– transfer parsnip to blender, add garlic and 800ml of water. You can add it all in one go, but putting less in will help you make it as thick or thin as you want. Blend till completely smooth, and add more water if you want too
– put the soup in a pan, and heat, together with the star aniseed, pepper, kaffir lime leaf and stock powder
– let simmer for 15 minutes, and add salt and more pepper to taste
You can replace a art of the water with non dairy milk or just add it, if you want to.

Take star aniseed and kaffir lime leaf out (or use as decoration) and serve.
Enjoy!