Carrot, Apple and Cashew Nut Soup Recipe

cashew nuts in their shells


 Updated 13/05/2015

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A wonderful combination of flavours, this is a lovely soup incorporates the natural affinity of carrot and apple with the mellow taste of cashew nut.


  • 4 large carrots, peeled and chopped
  • 1 large onion, peeled and chopped
  • 1 small potato, peeled and chopped
  • 1 large cooking apple, peeled, cored and chopped
  • 4 tablespoons butter
  • 2 pints vegetable bouillon
  • 1/4 cup broken cashew nuts
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Fry the vegetables and apple for 5 minutes over a very low heat, stirring occasionally.
  3. Add the remaining ingredients and bring to the boil.
  4. Cover and simmer for 30 minutes until the vegetables are just tender.
  5. When cool, blend in a blender.
  6. Reheat to serving temperature and adjust seasoning to taste.

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 2-4 portions


Very enjoyable soup. I've never used cashew nuts in cooking before but it's actually a great ingredient. I think I'll be making this a lot over the coming weeks!
#0 - simon - 06/10/2015 - 17:33
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