carrot ginger soup – two ways!

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!

the what:

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

1/2 orange

1/4 tsp sea salt

curry powder

the how:

- 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!

- enjoy!

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Reader Comments

  1. Leslie Carnes|

    Looks wonderful! I have never cooked w/cashews, yes REALLY. But I am gonna be brave and go get some raw nuts at the health food store today and make this gorgeous soup. Thank you! I will get back with you.

  2. ali_jane|

    Made this soup this week and just wanted to stop back to say thank you! It's fantastic and will be a feature of my winter menus! Haven't tried the cashew cream yet, was using kefir, but look forward to trying that too.

  3. Amy|

    I have made this soup 2 or 3 times. Last time I had leftover cashew cream sauce and used it to dip apple slices in it! SOOOOOOOOO good! Better than peanut butter.

  4. Laura|

    I just made this soup and it was outstanding! Thank you for sharing the recipe!