I know it’s early, I know I probably shouldn’t have done it – but it’s too late now, it’s happened. Last week, I made the momentous decision to transition. Gone are the black tights, gone are the warm winter coats and knee-high boots. That’s right, my winter wardrobe has been replaced with all things summer!
Last week, temperatures soared into the late-20s, making it the hottest April in the UK on record since 1949. But, of course, in true British fashion, the weather is set to nosedive back down again. Typical. I’m not surprised, but I will not surrender – I’m sick of living in stupid Narnia. So, if you see a rather pasty, 30-something woman, wearing denim shorts and a sun hat, shivering at a bus stop this week in the rain, pay her no heed.
So, in preparation for these plummeting temperatures, I’ve made a warming carrot and ginger soup for Jamie to spoon into my mouth as I curse my idiotic decision. It’s topped with a beautifully creamy cashew nut cream, which may be a new idea to some of you. I love cashew nut cream, my mum used to make it occasionally and pour it all over my apple crumble. It’s a great dairy-free alternative to cream, and goes wonderfully well with sweet or savoury dishes. In fact, I would go so far as to say that the cashew nut cream really makes this soup, so I strongly recommend you take the time to soak those cashews – you won’t regret it. Enjoy!
Carrot & ginger soup with cashew cream
Serves 4 / Hands on time 35 mins / Total time 50 mins + soaking / V Vn Df Gf ❄
You’ll need: A food processor
2 tbs extra virgin olive oil
600g carrots, peeled and roughly chopped
1 white onion, peeled and roughly chopped
1 bulb of garlic
1 large knob of ginger (roughly 50g), minced
½ tsp ground nutmeg
1 can chickpeas, drained
1 ½ litre of vegetable stock, I use 1 ½ Knorr stock pots
Cashew cream
150g cashews
½ tsp salt
1 small garlic clove, crushed
Juice of half a lemon
150ml water
Method
1. The night before, soak 150g of cashews in a bowl of water overnight or for a minimum of 4 hours.
2. Preheat your oven to 220°C/200°C fan/400°F/gas mark 7. Peel and roughly chop the carrots and put them in a large roasting tray, along with the grated ginger, chopped onion, nutmeg and olive oil. Season well with salt and pepper and give it all a good toss.
3. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, drizzle with extra virgin olive oil and add a pinch of salt. Scrunch up the foil to seal in the bulb.and nestle into the roasting tin along with the other vegetables. Roast for 30 mins, give them a shake and then contra to roast for a further 10 mins.
4. Meanwhile, make the cashew cream. Rinse and drain the cashews and put them in a food processor along with the water, garlic, lemon juice and salt. Blitz for 3–5 mins until you have a silky smooth creamy consistency, adding more water if needed. Put to one side.
5. Once the vegetables have roasted, remove from the oven and carefully fish out the garlic foil parcel. Unwrap and leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells and adding to a large cooking pot. Add the other vegetables as well as a litre of vegetable stock and the drained can of chickpeas. Season with salt and pepper and bring to the boil. Simmer for 5-10 mins before blending either in a food processor or a hand blender.
6. Decant into bowls, top with lashing of cashew cream and serve with bread.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Gf– Gluten free Df– Dairy free
❄– Suitable for home freezing once cooled. Consume within 3 months. Freeze cashew cream separately. Keep for up to 3 months.
corriesrabbitfood.com 