Description
Colorful, sweet and soothing, this soup is a delicious treat anytime!
Ingredients
Units
Scale
- 4 1/2 cups vegetable broth
- 5 large organic carrots, chopped
- 1 medium onion, chopped
- 2 inches fresh ginger root, chopped
- 1/2 cup raw cashews
- 1 tsp salt
- black pepper to taste (i use several good grinds)
Instructions
- Soak cashews in enough hot water to cover well and set aside.
- Combine all other ingredients in a soup pot and bring to boil, cooking until carrots are very tender.
- Drain cashews. Ladle out of pot about 1 cup of broth and blend with cashews in a high speed blender until smooth and creamy.
- Return cashew mixture to pot and stir well.
- Blend the entire soup until smooth with an immersion blender or, in batches, in the high speed blender.
- Adjust salt and pepper to taste.
- Add water if thicker than desired consistency.
Notes
- The recipe calls for raw cashews, but I have use roasted cashews in a pinch without any problem as long as I used a good high speed blender. I use a Vitamix.
- This soup is also good at room temperature or cold, making it a nice portable meal! 🙂
Nutrition
- Serving Size: 6