Food and Travel Magazine | Spicy carrot and cardamom soup with carrot…

Ingredients

• 2 large onions, halved then finely sliced
• 3tbsp ghee, for frying
• 1 red chilli, deseeded and finely sliced into shreds
• 2tsp ground cumin
• 1tbsp ground coriander
• 1tsp turmeric
• 1tsp fenugreek seeds (methi)
• 1⁄4tsp cardamom seeds
• 1⁄2tsp salt
• 2 medium tomatoes, peeled, deseeded and chopped
• 550g carrots, roughly grated
• reserved coriander stalks (see below)
• 1 litre vegetable stock
• 100g unsalted, unroasted cashews soaked in cold water for 5 hours or overnight
• 4tbsp chick pea flour, dry roasted
• 450g carrots, finely grated
• 1 clove garlic, grated finely
• 1tsp ground cumin
• 1⁄2tsp garam masala
• 2-1tsp turmeric
• 1⁄2tsp ground coriander
• 1⁄4tsp chilli powder
• 1⁄2tsp freshly crushed cumin seeds
• 15g coriander, leaves removed, stalks retained for the soup