Carrot & Coriander Soup


Carrot & Coriander Soup

Serving size: Makes 8 x 1 cup serves


  • 2 onions roughly chopped
  • 2 cloves garlic chopped or crushed
  • 1 T rice bran oil
  • 5 large carrots roughly chopped
  • ½ t ground nutmeg
  • 3 t ground coriander
  • 1 t ground cumin
  • 4 c hot water
  • 4 T honey
  • 1 t salt
  • 1 c raw cashew nuts
  • 1 c cold water
  • 2 carrots grated


Cook onion, garlic and oil until clear (but not coloured).
Add carrots, nutmeg, coriander, cumin and water and simmer until carrots are soft (approximately 30 minutes).
Add salt and honey. Blend well with a stick blender.
Using a blender or stick blender in a separate container, blend cashews and cold water together. Add to carrot mixture.
Taste for sweetness and saltiness, modify if necessary.
Add grated carrot just before serving for texture.

Note: If your carrots are fresh and clean you will not have to peel them. Save time and get a higher yield.

Courtesy the Revive Café Cookbook
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.