Carrot soup w cashew pesto

Name: Carrot soup w cashew pesto Recipe
Yield: 4
Ingredients: 8 chopped carrots; 8 cups vegetable stock; 1/2 cup coconut milk; 1 cup coriander leaves; 1 cup mint; 100g dry-roasted cashews; 1 deseeded long green chilli; 1/2 tsp sugar; 1 Tbl fish sauce

Number of Servings: 4

Ingredients

8 chopped carrots8 cups vegetable stock1/2 cup coconut milk1 cup coriander leaves1 cup mint100g dry-roasted cashews1 deseeded long green chilli1/2 tsp sugar1 Tbl fish sauce

Directions

Cook the carrots in the stock for 15 to 20 minutes or until tender. Cool then belnd intil smooth. Transfer to a clean sauces and stir through the coconut milk before reheating.

Mix the coriander, mint, cashews, chilli, sugar and fish sauce in a food processor until a coarse paste forms.

Transfer the soup to serving bowls and top with pesto.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 261.8
Total Fat: 18.0 g
Cholesterol: 0.0 mg
Sodium: 454.4 mg
Total Carbs: 23.5 g
Dietary Fiber: 4.8 g
Protein: 6.0 g

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