Cashew Ginger Carrot Soup

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HAPPY FRIDAY! What is better to soothe the soul and welcome in the chilly weather than a thick hearty soup? I saw this soup in Provigo in a premade tetra-pak (like you see veggie broth) that you just heat and serve, so I decided to try my luck with a nutty soup! I absolutely adore how the cashews make it super creamy and thick. The one thing I would do next time is increase the amount of ginger. That being said, I am a ginger fiend. I know many people might reduce the amount of ginger, but I really loved the punch it packed.

After having a fresh and warm bowl straight off the stove with a piece of toast, I put the remaining soup in the fridge. The next day I had it cold (with more tahini and lemon juice) and I dipped broccoli, zucchini, green beans and crackers into it. IT WAS AWESOME. It had thickened up in the fridge and made for a wonderful dip.

I want to make more soups to keep me warm that use nuts as a thickener, any suggestions? Pumpkin & ginger? Pumpkin & apple? Butternut squash & pear? Spinach & curry? I’LL JUST MAKE ALL THE SOUPS.

CASHEW GINGER CARROT SOUP (serves 4):

  • 1/2 cup cashews, soaked for atleast 2 hours
  • 2 tablespoons grapseed oil
  • 2lbs carrots, chopped
  • 2 stalks of celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh ginger
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1/4 teaspoon corriander
  • pinch of cayenne pepper
  • sea salt, to taste
  • 4 cups low-sodium vegetable stock/broth
  • Optional: red wine vinegar to taste

To garnish:

  • small handful flat-leaf parsley
  • 4 teaspoons tahini
  • fresh lemon juice
  • pinch of sunflower seeds
  • fresh ground pepper

Method:

A few hours before cooking, soak 1/2 cup raw cashews in a bowl with enough water to cover them completely.

In a large pot, over medium heat, heat the olive oil. Add the carrots, celery, garlic fresh ginger, thyme, cumin, corriander, pinch of cayenne, and about 1 teaspoon salt to the pot; stirring occasionally, let the carrots brown with the lid on (about 10 minutes). They will become quite fragrant and begin to soften. Add the soaked cashews and let cook for another 2 or 3 minutes with the lid on.

Add the vegetable broth to the carrots, bring to a boil then reduce heat to maintain a simmer. Simmer for about 15 minutes, or until the carrots and celery are very tender (a fork should easily cut through).

Using an immersion blender, or by transferring into a blender in batched, puree the soup until thick and creamy! Taste and adjust the seasoning with salt or even red wine vinegar (I used 1 teaspoon of red wine vinegar)

Ladle the soup into bowls and garnish each bowl with a sprinkling of parsley, a teaspoon of tahini, a big squeeze of lemon juice, a large pinch of sunflower seeds, and a healthy grind of pepper.

Devour!

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