Rosie Birkett’s curried carrot soup with cashew & coriander salsa

Serves 6 Prep 14 mins Cook 40 mins ■ ■ ■

2 tbsp rapeseed oil

1 tsp fenugreek seeds

2 tsp each cumin and coriander seeds 8 green cardamom pods

3 onions, finely chopped

1.2kg carrots, sliced

4 tomatoes, chopped large piece fresh ginger, chopped 2 green chillies, chopped

1 tsp turmeric

2 tsp garam masala

2 litres veg stock

1 lemon, juiced

200ml whole, coconut or cashew milk coriander and cashew chutney, to serve spring onion, sliced, to serve

1 Heat the oil in a pan. Add the seeds and cardamom, and cook until sizzling. Tip in the onion and carrot, and fry for a few mins until fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt. Cook for 8-10 mins.

2 Add the stock and simmer for 40 mins. Cool slightly, then blend until smooth. Add the lemon juice and seasoning. Return to the pan, add the milk and warm through. Serve topped with the chutney and spring onion. PER SERVING 197 kcals, fat 7g, saturates 1g, carbs 23g, sugars 20g, fibre 10g, protein 5g, salt 2.7g

Coriander & cashew salsa

Serves 6 Prep 5 mins Cook 10 mins ■ ■ ■ 100g cashews, toasted

1 tsp coriander seeds, toasted

1/ tbsp rapeseed or nut oil

2

1 spring onion, roughly chopped small pack of coriander

1/ green chilli, deseeded

2

1 lime, juiced

Blitz the cashews and coriander seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency. Season with salt and lime juice to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency. PER SERVING 114 kcals, fat 9g, saturates 2g, carbs 3g, sugars 1g, fibre 1g, protein 4g, salt none