Carrot Cashew Soup

📝 Ingredients

• 3 medium carrots (washed, peeled and chopped into chunks)
• 1 to mato
• 10 cashews
• 3 cups water for cooking
• 1 tbsp butter/ coconut oil for vegans
• 1/2 tsp ground cumin/ jeera powder
• himalayan pink salt to taste
• freshly ground black pepper to taste
• 1/2 tsp dried basil flakes
• melted Ghee / olive oil for vegans for garnish
• cilantro for garnish (I love the native ("Naati" variety that we get here in India))

👨‍🍳 Instructions

1. 1Pressure cook carrot chunks, tomato and cashews in 3 cups water. Alternatively cook covered on stovetop.
2. 2When the cooker cools, reserving the water, strain the contents into a blender and puree. Make sure to peel off the tomato skin before adding to the blender jar.
3. 3Heat butter in a large pot. When butter melts, add cumin/jeera powder and stir. Pour in the creamy vege puree to the pot along with the reserved vegetable stock from the cooker container. Get the remaining stuck puree in the blender by swishing some water or stock and pour into the pot.
4. 4Sprinkle dried basil flakes. Season with salt and freshly ground pepper to your taste and bring it to a gentle boil.
5. 5Switch off and serve it hot alongside some crusty bread or toast, drizzled with drops of ghee or extra virgin olive oil on top and garnished with fresh cilantro.