Carrot and Cashew Nuts Soup



500g carrot, 100g peanuts, 100g cashew nuts, 40g dried figs, 1 pc dried tangerine peel.


1-2 tsp sea salt.


  1. Rinse peanuts, cashew nuts and dried tangerine peel; drain well.
  2. Cut carrot into big wedges, figs into thin strips.
  3. Bring 20 bowls of water to the boil; add all the ingredients and boil with high heat. for 15 minutes; turn to medium heat and cook for 45 minutes.
  4. Turn to low heat and simmer for 1 hour; turn off heat; season with salt and serve.


Add 0.5 tsp cooking oil and tangerine peel before turning on heat.

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