Carrot And Cashew Milk Recipes

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CARROT AND CASHEW MILK



Carrot and Cashew Milk image

Make and share this Carrot and Cashew Milk recipe from Food.com.

Provided by Radhikag1

Categories     Kid Friendly

Time 25m

Yield 2 serving(s)

Number Of Ingredients 4

1 big carrot
10 -15 cashews
3 teaspoons sugar
250 ml milk (boiled and cooled)

Steps:

  • Peel carrot and cut small pieces,
  • Take a bowl , pour nearly 50ml milk, add carrot pieces ,cashews and sugar, cook it till the raw smell of carrots is no more.
  • Allow to cool it.
  • Take Mixer Jar (big one which usually used making juices), add cooked carrots and cashews in, it, run mixie for few minutes, so that it becomes soft, add rest of milk, run the mixie for 5 - 10 mins depending. Carrots and cashew milk ready. Staight away serve or Cool it(leave in it fridge for atleast an hr) and Serve chill.
  • Ideal for school children, when they are back from school. Healthy Drink !

Nutrition Facts : Calories 117.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 84.6, Carbohydrate 15.4, Fiber 1, Sugar 7.9, Protein 4.3

CARROT-GINGER-CASHEW SOUP



Carrot-Ginger-Cashew Soup image

Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.

Provided by Canuck Mum

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs raw carrots (peeled and washed)
2 tablespoons olive oil or 2 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
7 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional)
1 1/2 cups cashew nuts (unsalted and either raw or dry-roasted)
2 tablespoons lemon juice (oj may be substituted)
1 pinch curry (to taste) or 1 pinch coriander powder (to taste)
salt and pepper
fresh chives (to garnish) or fresh parsley (to garnish)

Steps:

  • Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

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