Recipes
Cashew Carrot Soup Recipe
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Ingredients
- 2 pounds peeled carrots cut into 1 inch pieces
- 3 cups vegetable broth
- 1 cup unsweetened light coconut milk
- 1 medium onion diced, 1cup
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 teaspoon Salt
- 2 tablespoons freshly grated ginger
- 3/4 cup unsalted toasted cashews
Ingredients
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Instructions
- In a saucepan add carrots with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are cooked (about 15-20 minutes)
- Heat olive oil in a skillet. Add diced onion & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
- Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.
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