- 1 kg of carrots
- 1 onion
- 2 vegetable stock cubes
- 1 bunch of coriander leaves
- 1 pinch of powdered cumin
- Maître Prunille roasted cashews
Scrape the carrots – it is not necessary to peel them.
Chop the carrots into slices and place in a casserole dish.
Chop the onion into large slices.
Place the vegetables in a large pot with the stock cubes and 1 litre of water.
Cook at high heat for 30 minutes (until the carrots are cooked), adding water when necessary.
Add the coriander leaves (washed, but not cut), cumin, salt, and pepper.
Mix all the ingredients, place in bowls, and sprinkle with roasted cashew nuts!