carrot cashew soup

serves 4–6

155 g (5½ oz/1 cup) cashew nuts

2 tablespoons macadamia oil

2 brown onions, coarsely chopped

8 cm (3¼ inch) piece fresh ginger, finely chopped

1 kg (2 lb 4 oz) carrots, coarsely chopped

pinch cayenne pepper, or to taste

fresh coriander (cilantro) leaves, to serve

Rinse the cashews under cold running water and drain. Place in a bowl and pour over enough water to cover, then set aside and soak overnight. Drain well.

Heat the macadamia oil in a large saucepan over medium–high heat. Add the onion and ginger and cook for about 5 minutes, or until the onion softens. Add the cashews, carrot and 1.5 litres (52 fl oz/6 cups) water. Bring to the boil, then reduce the heat to medium–low and simmer, uncovered, for about 15 minutes, or until the carrot is tender. Stir in the cayenne pepper, then remove from the heat and allow to cool slightly.

Transfer the soup to a food processor or blender and process, in batches, until smooth. Return the soup to the pan over medium heat until heated through. Serve topped with the coriander leaves.