Creamy Carrot Cashew Ginger Soup Recipes

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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.

CARROT, CASHEW, AND GINGER SOUP



Carrot, Cashew, and Ginger Soup image

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

Provided by Ames0325

Categories     Vegetable

Time 50m

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3/4 cup cashews
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, grated
1/2 cup fennel bulb, chopped
1 1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon allspice
8 large carrots, peeled and cut into 1 inch pieces
2 medium turnips, peeled and cut into 1 inch pieces
6 -8 cups water
2 tablespoons fresh lemon juice

Steps:

  • Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
  • Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
  • Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
  • Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.

Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6

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