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Carrot Cashew Soup Recipe

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Nourishing, ImmuneBoosting Carrot Cashew Ginger Soup Recipe
Nourishing, ImmuneBoosting Carrot Cashew Ginger Soup Recipe from littlegreen.me

Description

Carrot cashew soup is a creamy soup that is perfect for a cool day. It's made with roasted carrots, cashews, and spices. The soup is vegan and gluten-free, making it a great option for those with dietary restrictions. This soup is easy to make and can be enjoyed as a light lunch or dinner.

Prep Time

The prep time for this soup is about 15 minutes.

Cook Time

The cook time for this soup is about 30 minutes.

Ingredients

  • 1 pound of carrots, peeled and sliced
  • 1 cup of raw cashews, soaked in water overnight
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/4 teaspoon of cayenne pepper
  • 2 tablespoons of olive oil
  • 1/4 cup of chopped fresh cilantro

Equipment

  • Baking sheet
  • Blender
  • Large pot

Method

  1. Preheat the oven to 400 degrees F.
  2. Arrange the sliced carrots on a baking sheet and drizzle with olive oil.
  3. Bake the carrots for 20-25 minutes, until they are tender and slightly browned.
  4. While the carrots are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
  5. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5-7 minutes.
  6. Add the roasted carrots, soaked cashews, vegetable broth, cumin, coriander, paprika, salt, and cayenne pepper to the pot.
  7. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
  8. Remove the pot from the heat and let it cool slightly.
  9. Blend the soup in a blender until it is smooth and creamy.
  10. Return the soup to the pot and reheat it over medium heat.
  11. Garnish with chopped cilantro and serve.

Notes

  • If you don't have time to soak the cashews overnight, you can soak them in boiling water for 1-2 hours.
  • If the soup is too thick, you can add more vegetable broth to thin it out.
  • If you prefer a spicier soup, you can add more cayenne pepper.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 15g
  • Saturated fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 730mg
  • Total carbohydrate: 23g
  • Dietary fiber: 4g
  • Sugars: 7g
  • Protein: 7g

Recipes FAQ

  • Can I use roasted cashews instead of raw cashews? Yes, you can use roasted cashews, but the flavor of the soup may be slightly different.
  • Can I freeze this soup? Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing.
  • Can I use a different type of nut instead of cashews? Yes, you can use almonds or macadamia nuts instead of cashews.

Recipe Tips

  • Make sure to soak the cashews overnight to ensure a smooth and creamy texture.
  • You can use a hand-held immersion blender instead of a regular blender to puree the soup.
  • You can add a dollop of coconut cream or yogurt on top of the soup for added creaminess.

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