Recipe: Carrot, cashew & chilli soup



I’m a big fan of soups at this time of year. It’s a great way to warm up on these cold winter days plus it’s a great healthy lunch, packed full of yummy veg. I’m always looking for new recipes to make a nice change to the generic carrot and coriander or potato and leek, so when I came across this one I couldn’t wait to make it and share the leftovers with my family. It’s only got a few ingredients and yet it’s packed full of flavour, so perfect when you’re looking for something easy.


  • 8-10 medium carrots, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp olive oil
  • A pinch of salt and pepper for seasoning
  • 50g cashew nuts
  • 800ml vegetable stock
  • A pinch of chilli powder


  1. Preheat the oven to 220°C/gas 8 and place a roasting tin in the oven to heat up.
  2. Put the carrots, garlic and olive oil into the hot roasting tin, then season with salt and pepper.
  3. Roast in the oven for approximately 20 minutes.
  4. Place the cashew nuts on a baking tray and roast in the oven for about 5 minutes or until they are golden brown. Leave them aside to cool.
  5. Blend the cashew nuts in a food processor until the mixture starts to clump together.
  6. Heat up the stock. Once the vegetables in the oven are cooked, add the stock, vegetables, cashew mixture and chilli powder to a blender and blend until smooth.
  7. Serve and enjoy!


Adapted from recipe in Be Body Beautiful by Lucy Mecklenburgh.

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