Cashew carrot ginger soup
This creamy and nutritious cashew carrot ginger soup is perfect for a light meal or as a starter. The combination of sweet carrots, spicy ginger, and rich cashews creates a delightful blend of flavors and textures that will warm you up.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 medium carrots, diced (about 4 cups)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup raw cashews, soaked (for at least 2 hours)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the diced carrots, minced garlic, and grated ginger to the pot. Stir and sauté for about 5 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let it simmer for about 20 minutes, or until the carrots are tender.
- While the soup is simmering, drain the soaked cashews and rinse them under cold water.
- Once the carrots are soft, remove the pot from heat. Stir in the soaked cashews, salt, and pepper.
- Using a blender or immersion blender, carefully blend the soup until smooth and creamy.
- Reheat gently over low heat if needed, and stir in the lemon juice. Adjust seasoning as desired.
- Serve hot, garnished with fresh cilantro if using.
Notes
For a spicier kick, you can add a pinch of cayenne pepper.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Feel free to adjust the thickness of the soup by adding more broth if desired.