Tuesday, February 24, 2015
Carrot Ginger Lemongrass Soup
Carrot Soup with Cashews & Feta
1 small onion, diced
1 tbsp neutral oil
700 g carrots, sliced
2 lemongrass stalks
1 tbsp grated fresh ginger
75 ml cashew nuts, raw (a large handful)
75 ml red lentils
1,2 litre water
crumbled feta cheese
cashew nuts, toasted and coarsely chopped
Fry the shalotts(or onion in the oil, on medium heat. When it looks transclucent, add carrots, cashews and lentils as well as ginger and lemongrass. After a few minutes, add the water.
Turn the heat up to high and bring to a boil. Then, cover with a lid, lower the heat and let it simmer on low heat for about 20 minutes. Check to make sure the carrots are soft. Add a little salt. Purée the soup until super smooth - I used my big Oster Versa blender, but a handheld one will do the job too.
Taste it to see what sort of spices you want - I just added salt, but feel free to go a lot spicier. And serve with lots of toppings.
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Good article food
Thanks for this wonderful soup recipe. It was perfect for supper on a cold winter's evening. I am glad it made plenty -- we have had some excellent lunches with it also.
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