Carrot Cashew Soup
Dietitian/cookbook author Ellie Krieger
This creamy, cozy soup contains no dairy, making it ideal for vegan diners. Fresh carrots, garlic and cashews are pureed in vegetable stock to give the soup its silky texture, and honey, ginger, allspice and garlic boost flavor. The combination adds up to a nutritious bowl of soup that cooks up in less than 30 minutes.
1¾ tsp. olive oil
1¾ oz. yellow onion, in ¼-in. dice
2 garlic cloves, peeled and minced
1¾ tsp. peeled, minced gingerroot
1/8 tsp. ground allspice
12 oz. carrots, peeled and thinly sliced
1 pt. + ¼ cup low-sodium vegetable stock
1 oz. dry roasted unsalted cashews
1 1/8 tsp. honey
½ tsp. kosher salt
1/8 tsp. ground white pepper
1 ¼ oz. carrots, shredded
1 tbsp. + 2 ½ tsp. chopped dry roasted unsalted cashews
1. For soup: In stock pot over medium-high heat, heat olive oil. Add onions; cook 3 to 4 minutes or until softened, stirring occasionally. Add garlic and ginger; cook 1 minute longer. Stir in allspice; cook 30 seconds.
2. Add sliced carrots and stock; cover and bring to a boil. Reduce heat to medium; uncover and simmer 8 to 9 minutes, or until carrots are tender.
3. Remove soup from heat; stir in cashews, honey, salt and pepper. With immersion blender, puree soup until smooth.
4. To serve, ladle 8 ounces soup into a bowl; top with shredded carrots and chopped cashews.
Photograph courtesy of Sodexo