This might just be one of the easiest and fastest soup recipes you’ve ever made! Packed full of beautiful Thai flavors and fresh vegetables, it’s a tasty and nutritious hug in a mug. No more boring lunches!
Ingredients
- 1 large carrot peeled and sliced
- ½ red pepper deseeded and roughly chopped
- 1 small apple ends and core removed (can leave skin on)
- 2 cm piece of ginger peeled and roughly chopped
- ½ red chilli pepper deseeded and roughly chopped
- 2 large handfuls of unsalted cashews
- 2 tsp Thai curry paste
- ½ tin coconut milk (200ml) try to use equal quantities of the liquid and coconut cream layer at the top of the tin
- 300 ml vegan stock
- 2 tbsp lime juice
- Handful of fresh coriander stalks included
- Salt and pepper to taste
Instructions
- Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
- Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
- Remove from the heat and add the lime juice and fresh coriander.
- Transfer to a high-speed blender and blend all of the ingredients together until smooth.
- Add salt and pepper to taste.
Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles