the weather here was amazing this weekend, i actually enjoyed a couple hours of sunning pool side! and please don’t hate me if you’ve just come in from digging your car out of a snowbank- i did close to 18 winters in maine, i can feel your pain. and your frozen toes. ahhhhhhh! don’t worry, this soup will warm you up.
as much as i love this warm weather it’s strange because it’s JANUARY! so to make it feel wintry in the best possible way i cooked up this carrot ginger soup. it’s my first time making a cashew cream and i apologize in advance if my next ten recipes are nothing more than excuses to drench something (anything!) in it. i’ve fallen ass over teakettle in love. i may have even proposed marriage somewhere between tasting it with a sprig of thyme and mixing in curry powder. *sigh*
recipe after the jump!
5 cups chopped carrots
1 medium yellow onion, diced
3 tablespoons peeled and chopped ginger
2 tablespoons coconut oil
1 cup fresh squeezed orange juice
4 cups vegetable broth
1 tsp sea salt
cashew cream sauce:
1 cup raw whole cashews, soaked overnight in water
1/2-3/4 cup of water
1/4 tsp sea salt
- in a large soup pot combine onions, ginger and coconut oil. cook over medium/low heat until onions are soft and transparent.
- add carrots, orange juice, vegetable broth and sea salt to pot and cover. cook over medium/low heat until carrots are soft (somewhere around 20 minutes).
- let soup cool while you prepare the cashew cream
- place drained, soaked cashews in blender (i used my vitamix twice in this one recipe!)
- add sea salt, juice of half an orange, and 1/2 cup of water to blender and mix until creamed. add 1/4 cup more water for a thinner consistency, based on your preference
- set aside cashew cream sauce while you finish the soup
- use an immersion blender or regular blender to puree the carrot soup, working in batches and transferring to a serving bowl when pureed. (it’s not necessary to clean your blender between the cashew cream and pureeing the soup- that extra creamy goodness will only make the soup better!)
- serve soup with a dollop of cashew cream and a sprig of thyme. OR, mix a little curry powder into the cream sauce (to your taste preference) for a different experience all together! be sure to have a bowl of the cashew cream handy while you’re eating, adding dollops as you go is half the fun!