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.

    Reply
  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.

    Reply
  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.

    Reply
  4. Laura|

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

    Reply
  5. Slink|

    I just made this with a few substitutions, but only because I didn’t have everything, I will definitely try making this again when I have all the ingredients. I substituted white wine for orange juice, and since I already had a spicy cashew cream leftover from Super Bowl Sunday I used that. It’s one of the best soups I’ve ever had, no joke! Serving roasted brussels sprouts with the soup tonight for my ‘accidental vegan’ meal (I’m not vegan and my husband certainly isn’t but I sneak in vegan meals at least once a week). So fresh and bright and the cashew cream makes it rich and creamy – totally satisfying! Thanks for the lovely recipe, I will be making this again and again.

    Reply