Carrot and macadamia soup

Ingredients

• 450 g carrots
• 2 tablespoons olive oil
• 80 g leek
• ½ red onion
• 40 g shelled macadamia nuts
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ vegetable bouillon cube
• 1¾ cups water
• 50 ml soy milk

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. Chop the onion and leek and cook them gently in a pot with the oil.
2. Crush the macadamia nuts, without grinding them to a powder, and add them with the salt, nutmeg and ginger.
3. Cut the carrots into medium pieces and add them with the bouillon and water. Raise the heat and, when it boils, lower it to medium and simmer for 12-14 minutes, covered, until the carrots are tender.
4. Blend everything, adding the soy milk, until smooth.

Nutrition facts

Approximate, per serving (about 286 g). Calculated with data from USDA FoodData Central.