Carrot and Walnut Soup

A community recipe by Pangor

Not tested or verified by Nigella.com

Introduction

Autumn is officially here in the southern hemisphere so what better way to celebrate than with a soup that includes a real autumn ingredient - nuts. Walnuts in this case. Nuts add texture and flavour and of course don't require cooking, just grinding up and softening a little by soaking in some stock - lovely!

Ingredients

Serves: 2-3

3 carrots
2 ounces walnuts
1 small onion
1¼ pints vegetable broth
cardamom

Method

Carrot and Walnut Soup is a community recipe submitted by Pangor and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slowly fry a small onion (peeled and roughly chopped) in some olive oil and a piece of butter until soft and pale brown.

Meanwhile grind up about two ounces of walnuts. I do this by putting them in a little ziplock bag and bashing them with a rolling pin. Pop the walnuts into a bowl and pour over enough vegetable broth to cover them.

Peel and chop two or three carrots and add them to the onions.

Pour in a pint and a quarter of vegetable broth, bring to the boil then turn down the heat to a gentle bubble and leave until the carrots are soft.

Blend the soup along with the reserved walnuts and their stock until all is as smooth as you want.

Pour back into the saucepan and reheat adding no more than half a teaspoon of ground cardammon seeds. Go carefully here as the aim is just to get a hint of cardammon and they are quite strong.