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  • Recipe Room  »  Carrot cashew soup



    • 1 cup cashew nuts
    • 2½ tablespoons macadamia oil
    • 2 yellow onions, coarsely chopped
    • 3 inch piece fresh ginger, finely chopped
    • 2½ lbs carrots, coarsely chopped
    • pinch cayenne pepper, or to taste
    • fresh coriander leaves, to serve

    Carrot cashew soup


    Rinse the cashews under cold running water and drain. Place in a bowl and pour over enough water to cover, then set aside and soak overnight. Drain well.

    Heat the macadamia oil in a large saucepan over medium–high heat. Add the onion and ginger and cook for about
    5 minutes, or until the onion softens. Add the cashews, carrots and 6 cups water. Bring to a boil, then reduce the heat to medium–low and simmer, uncovered, for about 15 minutes, or until the carrots are tender. Stir in the cayenne pepper, then remove from the heat and allow to cool slightly.

    Transfer the soup to a food processor or blender and process, in batches, until smooth. Return the soup to the pan over medium heat until heated through. Serve topped with the coriander leaves.

    “LivWise” by Olivia Newton-John, published by Murdoch, RRP $39.99 available where books are sold.

    Submitted by
    Olivia Newton-John

    Tips and Tricks

    • Avoid peeling carrots – and loosing a part of the vegetable – by simply scrubbing before cooking. While carrot skins don’t hold more nutrients than the rest of the vegetable, good scrubbing will get rid of any soil or residual dirt on your carrots and reduce your waste.

    • Store leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Cashews will last 6-9 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

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