Carrot, Chilli & Cashew Soup

Every week, nearly without fail, the carrots arrive in one form or another in the veg box…but what to do with so many? Well, since I also had a chicken carcass, I decided soup was the best option.

There was an interesting idea over at Abel and Cole in involving cashew nuts which sounded different from the usual soup ones. You can find the recipe here, but it’s generally very simple. It involves roasting carrots, grinding cashews till they resemble cashew-butter and adding stock and chilli powder (and/or flakes) to your taste and desired thickness. With a squeeze of lime and handful of fresh mint, this really is tasty. It also freezes well, making it perfect for those lazy Autumn Sunday evenings when you can’t be bothered to cook!