carrot ginger soup - two ways!
Monday 01.21.13 
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!
Reader Comments (8)
love these photos! definitely trying this:)
i am so intrigued by the cashew cream!
I feel the exact same way about cashew cream- total food from the gods!
I've been looking for new soup recipes and this is now a definite must try!!
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.
ok, i've just read through and pinned so many of your delicious gluten free and dairy free recipes. can not wait to try them out!! lovely lovely photos too!
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.
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.