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Spicy Carrot Soup

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This soup makes a perfect starter for Christmas dinner, it is the explosion of flavour in this recipe that is so exciting – the use of carrots and cashew-nuts provides the sweetness and a thick, creamy consistency, while roasted chili and spices provide an extra dimension for the taste buds.

This recipe uses KENWOOD kFLEX.

Serves 2.

INGREDIENTS

2 carrots, peeled, diced
300 gram pumpkin
1 large red chillies
100 gram roasted cashew nuts
1 small shallot
2 pips garlic
1 tbsp olive oil
1 tsp turmeric powder
1 tsp cayenne powder
1 tsp masala powder
1 tsp Himalayan pink salt
1 tsp mushroom stock powder
1 tsp black peppercorn powder
1 litre vegetable/mushroom stock

METHOD

1. Cut everything to smaller pieces; mix together in a bowl with 1 tbsp olive oil and spices.
2. Transfer the vegetables into a pan and roast in oven at 130 degrees Celsius for 30 – 40 minutes until softened.
3. Get ready a KENWOOD kFLEX and its blender attachment, put all ingredients in and 1 litre of stock.
4. Blend until fine.
5. Allow soup to simmer for a further 20 minutes then season with more salt and pepper if needed.
6. To finish, mix whipped cream with 1/4 masala spice, place the whipped cream on top of the soup, garnish with purple basil leaves and serve.

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