Carrot Cashew Soup Recipes

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

Ingredients

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.

CARROT CASHEW SOUP

Carrot Cashew Soup image

This is my all time favorite soup. good anytime, I never tire of it. it has been a big hit at tea parties also. major comfort food. :-)

Provided by Laura Spencer-Whitacre

Categories Cream Soups

Time 1h

Number Of Ingredients 11

Ingredients

3 lb carrots, cubed
2 potatoes, large
3 clove garlic
water or stock. enough to cover ingredients
salt to taste
2 oz butter
1 onion, large
1/3 c cashews
1-2 c milk or cream
pinch nutmeg
1/2 tsp basil

Steps:

1. Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
2. Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
3. When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently. Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy

CARROT CASHEW CURRY SOUP

Carrot Cashew Curry Soup image

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

Provided by elizabethdeprez

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large carrots, peeled and chopped
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/3 cup roasted cashews
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek seeds
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 cups chicken stock or 4 cups vegetable stock

Steps:

Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

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