Chicken carrot soup with cashew and coriander salsa

• rapeseed oil↗2 tbsp
• fenugreek seeds1 tsp
• cumin seeds↗2 tsp
• coriander seeds↗2 tsp
• green cardamom pods8
• onion↗3

  finely chopped

• carrot↗1.2kg g

  chopped

• tomatoes↗4

  chopped

• fresh ginger↗large piece

  sliced

• green chilies↗2

  chopped

• turmeric↗1 tsp
• garam masala↗2 tsp
• vegetable broth↗2l ml
• lemon↗1

  juiced

• whole, coconut or cashew milk200ml ml
• сальса з кінзою та кеш'ю↗
• зелена цибуля↗

  нарізані, для подачі

Step-by-step instructions

1. 1

   Heat the oil in a pan. Add the seeds and cardamom and cook until they begin to sizzle. Add the onion and carrot, sauté for a few minutes until they develop colour and aroma, then add the tomatoes, ginger, chilies, spices and 2 tsp salt, and cook for another 8‑10 minutes, stirring occasionally.

2. 2

   Add the broth, bring to a boil, then simmer for 40 minutes until the carrots are very soft. Let cool slightly, then blend in a blender until smooth. Add lemon juice and, to taste, a little more seasoning. Return to the pan, add the milk and heat through. Serve topped with our cashew‑coriander salsa and green onions.