Recipe: Justin Thomson at The Shack, Raglan | Photography: Leah Hoskins

Serves 3-4 | Gluten Free, Vegan

Cashew Cream
½ cup cashew nuts
½ cup water
2 tsp lemon juice
½ tsp sea salt

Cover the cashew nuts in water and let soak for at least 3 hours or overnight. Drain, rinse and place them in a blender. Add the water, lemon juice and salt and mix until completely smooth. Taste and add more salt or lemon if needed.

Cashew Dukkah
¼ cup cashew pieces
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp sunflower seeds
1 tsp sesame seeds
1 tsp sumac
½ tsp sea salt

Preheat oven to 180°C. Toast the first six ingredients on a baking tray for 6 minutes or until you can just smell the spices. Remove from the oven and cool. Using a mortar and pestle (or a food processor) grind until you have a coarse crumb. Add the sumac, check for seasoning and add more salt if required. Store in an air tight container.

Carrot Soup
3 tbsp coconut oil
1 cup onions, peeled and thinly sliced
1 tbsp ginger, peeled and grated
2 garlic cloves, peeled and sliced
½ tsp ground cumin
½ tsp ground coriander
4 cups carrots, peeled and chopped
4 cups vegetable or chicken stock, homemade or store bought, heated
330ml can coconut milk
coriander leaves to garnish

Add the coconut oil to a heavy bottomed pot and cook the onions on a medium heat until soft. Add the garlic, ginger, ground cumin, coriander and cook for a further 3-4 minutes. When the garlic is see-through and the spices fragrant, add the carrots and mix well. Pour in the heated stock and coconut milk and let it simmer until carrots are cooked through. Allow to cool a little and blitz with a stick blender until smooth or use a large whisk vigorously if you prefer a bit of texture, adding more stock or water to thin it if required. Taste and season with salt and pepper.
Garnish each bowl with the cashew cream, cashew dukkah and a few coriander leaves.

Carrot & Coconut Soup2

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