Carrot soup w cashew pesto
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
Introduction
from Taste Magazine from Taste MagazineNumber of Servings: 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
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.
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.