Prep time 15 mins, Cook time 30 mins
▪️ 1kg carrots (peeled and rough chopped 1 to 2cm chunks)
▪️ 1 onion
▪️ 1 tbsp oil
▪️ 2 tbsp James and Rose Indian Curry Paste
▪️ 1 cup dry roasted cashews without salt
▪️ 3 cups water
▪️ In saucepan fry onion in oil till soft.
▪️ Add curry paste, fry for a few seconds more.
▪️ Add water, stock powder and carrots.
▪️ Cook for 15 minutes until carrots are soft.
▪️ Lightly toast cashews under a grill or in the oven, then add to saucepan.
▪️ With a good stick blender or a food processor, carefully blend the hot mixture till very smooth.
▪️ Return to saucepan and heat if necessary.
▪️ Adjust salt if required.
▪️ Serve with a mint yoghurt (1 cup Greek yoghurt, 1 clove garlic and 2 tbsp fresh mint blended together).