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GF, DF, V, RSF, Vegan

"Believe it or not but my husband came up with this recipe! A tasty and creamy soup with a blend of antioxidants, fibre and healthy fats to keep you fuller for longer." - Bailey


2 tbsp olive oil

1 onion, roughly chopped

1 tbsp curry powder

600g carrots (about 5–6), chopped

3 cups vegetable stock

100g roasted cashew nuts

salt and pepper to taste


• Heat the oil in a medium-size saucepan.

• Add the chopped onion and the curry powder.

• Cook for 2 minutes until the onion goes translucent.

• Add the carrots and stock and simmer for 20–25 minutes until the carrots are tender.

• Allow to cool slightly and pour into a food processer (or use stick blender).

• Add the cashews and blitz until the soup is smooth.

• Season to taste. Serve warm.

Serves: 3

Prep Time: 10 minutes

Cooking Time: 25–30 minutes

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