Recipe: Carrot, Apple & Cashew Soup

Carrot apple cashew soup header

This weekend’s recipe is another scrumptious and super-nutritious soup based on one in my original Cranks recipe book. I can’t recommend this tasty concoction highly enough – I was a bit doubtful about the addition of nuts, but they add a lovely flavour and a delicious velvety texture. I am afraid I used chicken stock again, but vegetable stock will work just as well. I really recommend giving it a try.

Carrot apple cashew soup 2

Carrot, Apple & Cashew Soup

  • Servings: 4-6 delicious bowlfuls
  • Print


  • 500g carrots
  • 1 large onion
  • 1 medium potato
  • 1 large cooking apple
  • 25g butter
  • 25g extra virgin coconut oil (or an extra 25g butter)
  • 1 litre stock of your choice
  • 50g cashews
  • salt and pepper to taste


  • Prepare the veg and fruit according to your preference (I scrape the carrots, peel the potato and potato, and just core the apple, leaving the skin on). Chop roughly.
  • Melt the coconut oil and butter (or butter if you don’t use coconut oil) gently in a large pan, then add the fruit and veg and sautée for about 5 minutes, stirring now and then.
  • Add all the other ingredients, bring to a gentle simmer and then cook, covered, for about 30 minutes.
  • Remove from the heat and use a stick blender or goblet blender to blend the soup, then reheat gently to serve.

Carrot apple cashew soup 1

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See my recipe index for more Very Berry soups and other goodies.

One thought on “Recipe: Carrot, Apple & Cashew Soup

  1. This sounds like another great soup that I’m going to have to try. I love the texture and flavour nuts add to sauces and soups so this is defintiely one I know I’ll enjoy.

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