Cashew Carrot Ginger Soup

Yield: 2  Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 20 minutes

  • 2 cups steamed or raw carrots 
  • ½ cup raw organic cashews 
  • 2 inch thick cube of raw fresh ginger (large chunk peeled) OR 1 TBSP ground ginger 
  • 2 cups vegetable or chicken broth 
  • Sea salt & white pepper 
  • Toasted or roasted pumpkin seeds 
  • ½ cup cashew milk (optional) 
  • ½ white onion steamed (optional) 
  • Parsley (optional) 

  • Soak cashews in filtered water for 1 hour ahead of time. 
  • Add steamed carrots and ½ onion, broth, drained cashews, fresh ginger, and nut milk (optional if you want a creamier soup) to a Vitamix blender. Blend on the highest speed for 10 minutes to heat. 
  • Add to serving bowl and season with salt, white pepper, and chopped parsley as desired. 
  • Top with roasted pumpkin seeds as a garnish. You can also use a regular blender and blend for 2 minutes or until smooth and return to saucepan to heat. 
  • Try variations such as adding steamed potato and/or other herbs and spices such as nutmeg, cinnamon, turmeric, curry, etc. 
  • Can replace and substitute carrots with butternut squash, sweet potato, or acorn squash for more variations.

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