500g grated carrots
2 small to medium onions, finely chopped
25-50g butter depending on where you slice it.
1 heaped dessertspoon Franita's curry powder mix
3 tsp vegetable/green herb stock powder (or two teaspoons vege stock and one teaspoon chicken stock)
750 ml (3 cups) water
1 cup roasted cashews, powdered
Melt the butter in a heavy base saucepan. Add the onion and the curry powder and cook until onion is translucent.
Add the carrot, the water and the vegetable stock and cook until the carrot is tender.
At this point, Alison Holst drains the soup through a colander, reserving the liquid, and combines the solids and the coarsely-powdered roasted cashews with a hand blender, adding reserved liquid until it's about the right thickness.
I wound up with about half a cup of liquid left over, and a substantial warming soup that went "glop" rather than "splash". I could have simply blended the whole lot together without the fuss of straining and got a slightly thinner soup.
Reheat if necessary immediately before serving, and add a dollop of plain unsweetened yoghurt to each serving - sour cream is a little rich for my tastes for this soup.
I used the coffee grinder I normally reserve for spice grinding, and did half a cup at a time, until the mix was a coarse even powder.
