Tuesday, May 17, 2011

Carrot, Potato and Cashew Soup

In my quest to bring variations to the regular soups, I tried this out. I had read somewhere on using cashews to thicken the soup... and since I like the taste of potato also, this was the combination, finally...

It did turn out very nice and creamy... it was absolutely fatless, as I didn’t add any butter nor cream... but still it had a rich texture and taste when compared to the usual carrot soup, and we all loved it. I can say this was the best soup that I had ever made...

Here’s the recipe...

Preparation time : 5 min
Cooking time : 15 min
Serves : 4 -5

Carrot - 1-2 medium sized
Tomato - 1 small
Potato - 1 medium sized
Cashews - 8-10
Ginger - 1” cube
Black pepper powder - 1 tsp
Red Chili powder - ¼ tsp (optional)
Salt - ½ tsp or as per taste
Sugar - ¼ tsp or as per taste
Water - 2 cups, change acc to consistency
Milk - ¼ cup
Mint leaves - a ahandful

• Peel and chop carrots and potato into large chunks
• Cook the chopped carrots, potatoes and tomato in a pressure cooker with a little water and a few mint leaves for one whistle
• Let it cool for a few minutes
• Soak the cashews in a little water
• Grind the cooked carrots, potato, tomato and ginger, along with soaked cashews adding the water used for cooking the veggies if necessary, to make a fine paste
• Strain the puree to a vessel
• Add salt and chili powder and let it boil for 2-3 minutes.
• Add milk and enough water so that a right consistency of soup is maintained – neither too thick nor too thin
• Let it boil for a couple of minutes more.
• Put off the heat and add fresh cream and stir well
• Add more pepper powder as needed, garnish with fresh mint leaves and serve hot

• A small onion can also be added to give a different flavor

• Use chili powder only if you want the soup spicy. Normally, the ginger and pepper are enough for spice.
• Corn flour is not needed for this soup, as the potato and cashews make the soup thick already.
• You can add cream if you want the soup richer - bu as I said, it was rich enough even without it.


  1. Do u believe that I have made something similar last night...but without cashews...as potato itself has given thickness 2 d soup..:)

  2. hmm because of potatoes the soup looks so thick and nice textured.
    nice soup

    Hamaree Rasoi

  3. Some time back I had made sweet potato bisque which uses cashew cream. These look very nice.

  4. Nice and thick soup...cashews and potatoes have added lovely thick texture to the soup/.

  5. Wow thats a fabulous looking soup,never tried adding cashews in soup..cant wait to try..

  6. Wow! Creamy and nice soup. Love this version:)

  7. looks nice.. will definately try as a weekend brunch :)

  8. Very tempting soup...First time here, u have nice space. Glad to follow u dear!!

  9. Hey dear first time here..u hv a bful blog with stunning pics..hope to hear a word from u too...
    Delicious n Yummo soup...so nutritious healthy

  10. Delicious n decadent ~ cashews must have added a nice nuttiness to the soup!
    US Masala


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