CURRIED CASHEW & CARROT

This is a delicious and unusual soup. It is filling and substantial. Its texture will vary, depending on the way that you toast and grind the cashew nuts. The finer the nuts are ground, the smoother and thicker the soup will be. Makes 4 servings.

Ingredients 1 tablespoon butter 1-2 tablespoons curry powder 2 small onions, peeled and finely chopped 3 large carrots (around 500g), thinly sliced 3 cups chicken stock (or 2 teaspoon stock powder and 2 cups water) 1 cup toasted cashew nuts

Melt the butter in a medium-sized pot, add the curry powder and onions, cover and cook over medium heat, without browning, until the onions are soft.

Add the carrots and stock, then simmer until the carrots are tender.

While the carrots are simmering, process the toasted cashew nuts to the consistency of ground almonds in a food processor or blender. ( If your cashews are not already roasted, place them under a grill in a shallow pan with ½ teaspoon of oil. Cook until golden brown, watching carefully that they do not burn, tossing occasionally.)

Once they are tender, lift the cooked carrots and onions out of their cooking liquid with a slotted spoon and place in the food processor or blender with the ground cashews. Process, adding just enough cooking liquid to moisten the mixture to form a smooth purée.

When smooth, add the remaining stock and process again. To ensure that there are no chunky pieces remaining, push the mix through a sieve, if desired. Taste and adjust seasoning if necessary.

Reheat before serving.

VARIATIONS:

For extra flavour and contrasting texture, mix together ½ cup of unsweetened plain yoghurt, 2 teaspoons of finely chopped mint or coriander leaves and 1 clove of finely chopped or grated garlic. Swirl this into the individual bowls just before you serve the soup.

This curried cashew and carrot soup also makes a tasty main dish for vegetarians; use vegetable stock instead of chicken stock.