I’ve been eating this soup three days in a row and now it’s gone I really kinda miss it. After having my wisdom teeth extracted on Monday morning, soup has been about the only thing I can eat, but even if you do not have gaping holes in your lower jaw, this soup is comforting, delicious and nutritious. 

Ingredients for a whole lotta soup (6-8 big bowls):

NB: I’m not entirely clear on the exact amounts, but making soup is a pretty intuitive process anyway. It’s supposed to be quite thick, but you can add more or less water as you please.

about 1 kg carrots, peeled, and finely chopped or grated (I chopped them roughly, which meant they took forever to get soft)

1 big onion, finely sliced

1/2 tbsp ground turmeric

at least 500 ml of good vegetable stock (I still had some delicious leek and lemongrass stock left over from making that risotto the other day.)

olive oil

large chunk of fresh ginger, peeled and grated

hot water

salt

cashew butter

topping tips: Add a spoonful of sambal ulek for a salty-spicy kick.

A little fresh coriander is also very nice on top.

• In a large soup pan, sautée the sliced onion with turmeric until soft and golden.
• Add the carrot and cover. Put on low to medium heat till carrots are soft.
• Add grated ginger and stock.
• In a separate bowl mix water and a tbsp of cashew butter until the texture is a bit more like double crean. Add to the soup.
• Make everything as smooth as possible with a stick blender.
• Now add water to get your desired consistency (if you want it quite thin you might want to consider just using a liter of stock right away) and add salt to taste.
• Drizzle some extra cashew cream on top, garnish with coriander (and maybe even a little bit of sambal) and enjoy!
• It keeps very well in the fridge and even gets better with time, but you might want to add a little extra water every time you heat up a portion as it magically thickens while you’re not looking.