Step 1

Heat some olive oil in a small saucepan over medium-high heat

Step 2

Sauté the onion for about two minutes until translucent.

Step 3

Add the ginger and garlic. Stir well and cook for about two minutes until the garlic is tender. Add a dash of water if the ginger starts to stick.

Step 4

Add the carrot to the onion, season with salt and pepper and cook for two minutes.

Step 5

Add the (hot) vegetable stock, lower the heat and simmer under a lid for 20 minutes.

Step 6

Meanwhile, make the cilantro oil: blend or mix the cilantro, neutral oil, sesame oil and lime juice. Season with chili flakes, pepper and salt.

Step 7

Blend the soup, taste and season to taste.

Step 8

Add half of the Pa’lais Cuisine – Cashew Sauce to the soup and blend again.

Step 9

Serve the soup in bowls. Finish each bowl with a dash of Pa’lais Cuisine – Cashew Sauce and a dash of cilantro oil.

Tip 1

Extra bite in the soup? Toast some (chopped) cashews and sprinkle them over the soup.

Tip 2

Extra flavor dimension? Add some curry powder to the soup, along with the ginger and garlic.