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Carrot and Walnut Soup

A community recipe by

Not tested or verified by Nigella.com

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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
  • 57 grams walnuts
  • 1 small onion
  • ⅗ litre 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.
  • Additional Information

    I had mine with a big splodge of Yoghurt and some more black pepper along with some flatbread with a few curry leaves on top.

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