Carrot Ginger and Coriander Soup

Serves: 4  From here

Difficulty: Easy

Cook Time: 30 mins

Ingredients

•  Splash Oil
• 2 Shallots, sliced
• 3 garlic cloves
• 1/4 inch piece ginger, sliced
• 4 carrots, peeled and sliced
• 1L stock, chicken or veg, 1 cube
• 1 small bunch of coriander, stem and leaves sliced
• 1/2 and 1 green chilli
• 100ml olive oil
• 50g roasted cashews, chopped

Method

1.     Heat a large saucepan on medium heat, and add oil with shallot, 2 garlic cloves and ginger. Fry for 2 mins and then add the carrot add fry until they turn bright orange.
2.  Add the stock and bring to the boil, then turn down to a simmer. Cook until the carrots are soft. Transfer to a blend and blitz until smooth.
3.   Finish off with coriander stem sliced thinly and salt to taste.
4.  Make the pesto by crushing 1 garlic clove, green chilli until a smooth paste, add the coriander in 2 handfuls and crush with a little oil. Finish with more oil to emulsify and cashews
5. Serve the soup with a spoon of coriander & cashew pesto. I hope you enjoyed this recipe. I would love to see photos of your results and any feedback. Ping me an email or DM me on socials. Philli xxx