Carrot and Coriander Soup

I recently used coriander in a curry. It tasted great and is actually quite sweet. Ground coriander comes in very useful when cooking both savoury and sweet dishes. I had some coriander seeds so I used my recently purchased pestle and mortar to grind up my own!

The soup is naturally sweet, thanks to the carrots. I always scrub raw carrots and leave them unpeeled as there's goodness in the skins - according to the World Carrot Museum!  I also have more carrot with the skins left on which equals less waste.

Consuming carrots are known to be good for the overall health and specially organs like the skin, eyes, digestive system and teeth. For more health benefits, read more here.

Carrot and Coriander Soup
Makes 4 (approx. 1.5cups per serving)

Ingredients:
- 250g / 9oz onions, chopped
- 2 cloves garlic, chopped
- 330g / 12oz carrots, unpeeled and chopped
- 1/2tsp nutmeg
- 3tsp ground coriander
- 1tsp cumin
- 960ml / 32floz hot water
- 20g / 1tbsp honey
- 56g / 2oz cashews, raw
- 180ml / 4floz almond milk, unsweetened
- 180ml / 4floz cold water
- 140g / 5oz carrots, grated

Method:
In a large saucepan, sprayed with cooking oil, cook the onion and garlic until clear.

Add the carrots, spices and 4cups (960ml) hot water until carrots are soft, approx. 20 minutes.
Add the honey and blend ingredients using a hand-held blender.
In a separate container, blend the cashews with the cold water and almond milk.

Add to the saucepan and stir. Add grated carrots for texture. ENJOY!

Nutritional Information: