Curried cashew and carrot soup

Fabulously delicious for a wintery Monday....

This recipe is filling and substantial. It's flavor and texture varies with the toasting and grinding of the cashew nuts.
The finer the nuts are ground the smoother and thicker the soup will be

3 large carrots (500 grams)
2 small onions
1 tablespoon butter
1-2 tablespoon curry powder
3 cups water
3 teaspoon vegetable bouillon powder
1 cup toasted cashew nuts

Slice the carrots and chop the onions finely
Melt the butter in a medium sized saucepan, add the curry powder and chopped onions and sauté until the onions are soft but not brown
Add the carrots, water and stock simmer until the carrots are tender

In a blender process the cashew nuts until finely ground

Drain the cooked carrots and onions and put into the food processor with the ground nuts. Process adding the stock, taste and adjust seasoning if necessary

Reheat to serve. Top each serving with a spoonful of yoghurt sauce made with cup unsweetened plain yoghurt mixed with 1 tablespoon finely chopped mint and 1 clove of finely crushed garlic


Enjoy