Wow. Another soup creation that will not disappoint from culinary expert Rebecca Katz! All the flavors mix together so well, feels like my taste buds are having a party. And so good for our bellies during these colder months.
You can prepare this soup with either Homemade Veggie Broth or water, but of course I recommend the broth for it’s added nutrients and great taste.
Carrot-Ginger Soup with Cashew Cream by Rebecca Katz
(I have tweaked just a couple of things from the original recipe)
- 3 pounds carrots cut into 1-inch pieces
- 8 cups veggie broth or water
- 2 tbsp coconut oil
- 2 medium onions, chopped
- 2 tsp fresh ginger, grated
- 1/2 tsp curry powder
- 1/4 tsp cumin, ground
- 1/8 tsp cinnamon, ground
- 1/8 tsp allspice, ground
- 1/8 tsp coriander, ground
- 1 small pinch of red pepper flakes
- 1 tsp sea salt
- 1 cup raw cashews
- 1 cup water
- 2 tsp fresh lemon juice
- 1/4 tsp sea salt
- Pinch of nutmeg, freshly grated or ground
In a 6 quart pot, heat the coconut oil over medium heat. Add the onions with a pinch of salt and sauté until golden. Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander, and red pepper flakes and stir to combine. Add 8 cups of broth or water with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes. Transfer to blender and blend until very smooth. Add additional liquid to reach the desired thickness if needed.
To make the cashew cream, grind the cashews in a mini food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream, so we give them a head start). If you have a Vita‐mix, skip this step. Put the water in a blender. Add the ground cashews, lemon juice, salt, and nutmeg. Blend until very smooth.
Will keep for 5 days in the fridge or 2 months in the freezer.