Cream of carrots and cashews
Vellutata di carote e anacardi
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people
5 carrots
1 medium onion
3 cloves of garlic
juice of 1 lemon
70 g of lightly toasted cashews
1 tablespoon grated ginger
2 tablespoons chopped cilantro
soy sauce
salt
Washed, cleaned well and peel carrots.
Peel the onion and finely chop the garlic.
Put into a pot where you'll shed 1.25 litres of water.
Add the ginger and 1/2 teaspoon salt.
Courses and boil and cook for about 30 minutes.
Transferred all the blender, add the cashew nuts in a blender and blend.
Add the lemon juice and a tablespoon of soy sauce.
Serve hot, sprinkled with chopped coriander and some cashew whole held previously.
(Fonte: News Esselunga - Gennaio 2011)
