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: Eerainuh
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
- chop the carrot, garlic and ginger and add to water with stock powder
- add kaffir lime leaves
- 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
- mix the cashew cream with the curry powder, zest and salt to taste
- 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
