Eleanor Ozich's Carrot, Sweet Potato and Cashew Soup Recipe

Try this recipe for a warm and comforting vege soup

Eleanor Ozich's carrot, sweet potato and cashew soup. Picture / Eleanor Ozich

Serves 6

In our household, soup is certainly a dinner affair, especially during these colder months when I can't imagine anything more comforting. This carrot soup is one I've been making for years. The recipe calls for cashews which might sound unusual, but which add a luxurious creaminess and velvety texture. I find the sweetness of carrot needs something savoury to offset it, and on this occasion, a small handlful of fragrant thyme does the trick. This is one of those recipes that's quick to prepare, but which will bring enjoyment for days.

3 large orange sweet potatoes, peeled and roughly chopped
3 large carrots, roughly chopped
6-8 cups good quality vegetable or chicken stock
A small handful of fresh thyme, finely chopped
4 garlic cloves, peeled
2 handfuls of toasted cashew nuts
Sour cream, creeme fraiche or plain yoghurt, to serve
Extra virgin olive oil, for drizzling

1. Put the sweet potato, carrot, stock, thyme and garlic in a large pot, and cover with the stock. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender and the liquid has reduced to half.

2. Allow to cool for 5 minutes, then transfer to a blender, one ladleful at a time. Add cashews, and blend until smooth. Season to taste with sea salt and freshly ground black pepper.

3. Gently reheat the soup and ladle into bowls. Top with a dollop of sour cream, creme fraiche or natural yoghurt. Serve with a drizzle of olive oil if desired.



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