How are you all? New years greetings from our family to yours, and I hope you are having an awesome start of 2019. I am sure you all had a gala time with friends and family and did not watch out or count any calories in your food, well I did not either. Because Christmas is the time for joy, cheer and make memories and not to count calories. Once all that fun finishes and the new year starts, I kinda feel guilty for my body and I’m all frazzled out, all that rich and sugar loaded food leaves me on my knees. So, always I keep a few healthy and nutritious recipes and ingredients handy to detox our bodies after the festive season like Diwali and Christmas. Oh yes, for us party starts in October and finishes in the new year 🙂 We started our new year day with this amazingly delicious Thai Carrot and Cashew Soup! Four of us were bowled over by this soup, we gobbled it up without any need for bread, and demanded seconds.
WINTER AND SOUP GO HAND IN HAND
Soup is perfect to fill your tummy and warm your cockles on chilly days. There is something so comforting about a bowl of steaming soup, In the season of frost and snow a big batch of vegetable soup can be so handy for the family. Soup is food for the soul as well as the belly and keeps you full for longer and surely helps you shred those extra calories from the festive season.
THAI CARROT AND CASHEW SOUP
This super creamy and nutritious soup is packed with flavours and a powerhouse of nutrients. This Thai style soup is prepared with fresh carrots which are packed with vitamin A. The soup gets a kick from the ginger, onion-garlic that are a wealth of anti-inflammatory. Addition of cashews adds ultimate creaminess, as well as thickness and, provides that extra protein and thin coconut lends that extra richness and silkiness to the soup.
I DON’T HAVE AN INSTANT POT
But, you still can prepare this luscious soup in an ordinary pan or stovetop pressure cooker. Just follow the exact method. Carrots may take slightly longer to cook in a pan.
LET’S TALK INGREDIENTS
Vegetables – We will need carrots for this recipe, although we are using fresh carrots in this recipe frozen or tinned ones won’t harm if you use it. Onion, garlic, fresh ginger just adds that extra flavours and nutritious benefits to the soup. A handful of freshly chopped coriander would be so lovely for garnishing the soup. Spices/Paste – The highlight of this soup is Thai curry paste, you’ll only need a couple of spoons and that will turn this soup into. Yellow or red, both works fine. Nuts – Raw cashew nuts, an alternative to dairy ingredients in this recipe. Coconut milk – You’ll need thin coconut milk which helps to enhance the Thai flavours. Liquid – Vegetable stock is the perfect ingredient for this recipe, it does not matter if you use fresh homemade veg stock or prepare it with the vegetable stock cubes.
Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can. We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂
