This soup makes a perfect starter for Christmas dinners, 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.
Cut everything to smaller pieces; mix together in a bowl with 1 tbsp olive oil and spices.
Transfer the vegetables into a pan and roast in oven at 130 degrees Celsius for 30 – 40 minutes until softened.
Get ready a KENWOOD kFLEX and its blender attachment, put all ingredients in and 1 litre of stock.
Blend until fine.
Allow soup to simmer for a further 20 minutes then season with more salt and pepper if needed.
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.