Soups + Salad

Cashmere Carrot Soup

Cashmere Carrot Soup

Print Recipe
Serves: 6-8 Cooking Time: 35­-45 minutes

Ingredients

  • 1 tablespoon of olive oil *optional
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 2-3 cloves of garlic, minced
  • 6-8 carrots, peeled and chopped
  • 1 or 2 inch piece of fresh ginger, peeled and cut small
  • 1 32 ounce box of low sodium vegetable broth
  • 2 cups of filtered water
  • ½ to ¾ cup of soaked cashews* (see chef note below)
  • salt and fresh ground black pepper to taste
  • optional garnish: 1 finely grated carrot, spring sprouts or toasted chopped cashews

Instructions

1

Start by soaking your cashews in a small bowl of filtered water. 30 minutes or longer.

2

Meanwhile, in a heavy bottom soup pot heat up olive oil to medium high heat.

3

Next add in chopped onion, celery, carrots and garlic. Sauteing for about 8-10 minutes or until soft and fragrant.

4

Then add in your fresh ginger, vegetable broth and water. Stir to combine and raise the heat to high. Bringing soup to a boil.

5

Once mixture reaches a low boil, add in cashews, stir and cover. Reduce heat to low and continue to simmer, covered for 30-40 minutes.

6

Stirring occasionally. Carefully transfer soup into a high speed blender (in two small batches) or use an immersion blender to puree soup until smooth.

7

Return pureed soup back into the pot and keep warm until serving. Season with salt and pepper.

8

Serve in individual soup bowls and garnish with finely grated carrots or spring sprouts or toasted chopped cashews

Notes

Preparation Time: 10­-15 minutes Chef Note: cashews can be soaked 1 day before and kept in the fridge. Rinse and drain before using. Cashews give this soup a creamy smooth texture, without any dairy. Enjoy!

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