This soup includes cashew nuts which adds some protein and healthy fats to make it more filling. And coriander to make it extra delicious
1 brown onion
2 cloves of garlic
1 tbsp coconut oil
1.5 tsp ground coriander
½ tsp cumin
4 cups chicken stock
0.5kg carrots, peeled and chopped
½ cup cashew nuts
Zest and juice of 1 lemon
Cover the cashew nuts with cold water, and allow to soak for at least an hour.
Roughly chop the onion and garlic. Heat the coconut oil in a large pot. Once hot, sauté the onion and garlic until soft. Add the coriander and cumin and stir. Pour in the chicken stock and bring to the boil. Reduce to a simmer and add the carrots. Simmer for 30 minutes until carrots are soft.
Using a blender, blitz the cashew nuts until they are smooth. Take the carrots off the heat, add the cashew nuts, then blend until smooth. Taste, then season with salt and pepper to your liking and add the lemon zest and juice. Blend again. Serve with a fresh coriander and crushed cashew nut garnish.