Carrot soup w cashew pesto

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Carrot soup w cashew pesto calories by ingredient
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from Taste Magazine from Taste Magazine
Number of Servings: 4


    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


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.

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