You know what you need when the mercury drops and the grey rolls in? A big, beautiful bowl of sunshine-bright soup with a kick of heat. This Roasted Carrot Soup with Cashew Butter & Chilli is All. The. Cosy. Things. Plus a little extra.
I’m a big fan of organic food delivery brand Abel and Cole, and not just because of the consistently yummy boxes, but also because of their delish recipes. I own at least a handful of their recipe books, and my Roasted Carrot Soup with Cashew Butter & Chilli is a mildly tweaked version of the glorious roast root soup in Veg Box Companion.
Besides the easy frugality of this soup (I ALWAYS find a bunch of forlorn carrots languishing in the back of my fridge, so this takes care of the threat of disposal), the flavours are so uplifting in the dreary months. Chilli, lime and mint make the sweet veggies sing! And then there’s my favourite ingredient—the cashew butter; making it both silky and substantial enough to dive in deep and feel wholesomely satisfied.
Can I use any nut butter?
Yes! Use what you have or what you prefer. Just know that peanut butter has a more dominant flavour than, say, cashew or almond.
I always choose natural nut butters without all the extra gunk; no added sugar, salt, or environmentally UNfriendly palm oil. If you’re looking for a nut butter that checks all these boxes, Meridian nut butters and spreads are where it’s at, IMO.
The most labour intensive thing about this recipe is the peeling of the carrots. And really, you don’t even have to if you’re cool with a little extra texture in your soup. Simply roast together with a whole, unpeeled garlic bulb, then blitz with the remaining ingredients. I mean, if this isn’t the epitome of effortless then I just can’t help ya.Print
Bright, creamy and zingy—with a little chilli kick. All the things you want in a bowl o’ beautiful soup. Roast some sweet root veg, swirl in your fave nut butter, and DIVE IN.
- 8 good-sized carrots, peeled and cut into batons
- 1 garlic bulb
- A splash of rapeseed or olive oil
- Sea salt
- Freshly ground pepper
- A pinch of chilli powder
- 2 generous tbsp cashew butter (or any nut butter)
- 750ml veg or chicken stock
- A handful of fresh mint
- 1 lime
- Preheat oven to to 180C/ 356 F/ gas mark 6. Line a large baking tray with unbleached parchment paper.
- Arrange the carrot batons in the tray. Pop the garlic bulb in the middle of the carrots. Drizzle with oil and season liberally with salt and pepper. Roast for around 30 minutes on the middle oven shelf or higher. Poke with a fork halfway through. Carrots are ready when soft enough to mash.
- When carrots are done, tumble into food processor. Squeeze garlic out of bulb—it should be paste-like—and into processor.
- Spoon in the cashew butter, pour in a glug or two of stock and blitz all together. Continue until mixture resembles a creamy mash.
- Add chilli powder (or paprika, if you’re making for the kids), and a fistful of mint. Blitz again.
- Continue to pour in swigs of stock until you reach your desired soup consistency. Check for seasoning, and squeeze over some lime juice.
- Dive in.