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Carrot Cashew Soup

September 25, 2010

“It smells really good, but Carrot cashew soup?!? Well, I’ll try anything as long as there is a back-up frozen pizza! ”  – Guy

” Ok, Just give it a shot babe, if you don’t like it we can pull out the pizza. I won’t be offended.” – Me

“WOW, this is EXCEPTIONAL! You didn’t sell this, to me, very well.  I was one step away from the fridge.”  – Guy

“Mmm…your right it is EXCEPTIONAL!” – me

“I don’t like this!” – Amelia

In the words of Meatloaf, ” 2 out of 3 ain’t bad!” Thanks Alisa for directing me to this not only exceptional, but frugal recipe from the Journey Inn.

This dish is a vitamin and mineral extravaganza!

Carrot Cashew Soup (recipe adapted from Journey Inn Cuisine)

Ingredients

  • 4 -5  carrots               
  • 1 cup dry roasted unsalted cashews
  • 1 medium yellow onion – finely chopped                
  • 1 large sweet potato or 1/2+ can puréed organic sweet potato           
  • 2 cloves garlic – finely minced
  • 1-2 tsp Curry powder (more or less to taste)
  • Salt & pepper to taste
  • Vegetable or I used my homemade crock pot chicken broth (6 cups)
  • Olive oil, butter, or BACON FAT! (yum!)

Method:

  • Grind nuts as fine as possible. 
  • Saute chopped onion in your favorite oil or butter (we used bacon fat umm…yum!) 
  • Add chopped sweet potato to onions OR
  • Add canned sweet potato purée
  •  Add broth of choice and cook until potato is soft or purée is well incorporated.
  •   Meanwhile in a separate pan sauté chopped carrots and garlic.
  •  Add curry, salt & pepper to carrots.
  • Turn off heat. 
  • Option 1: Add ground cashews then, use a hand blender to purée soup.  If you don’t have one, blend in the blender or food processor in small amounts at a time.
  • Option 2: if you used sweet potato purée you may skip the blender step. Just whisk in the ground cashews and add seasoned cooked carrots. Done! Your soup will be a little chunky from the carrots.
  • Option 3: If you prefer a smoother texture you can purée the cooked seasoned carrots, ground cashews and a bit of the soup (to thin it out)together and then add this back to the soup and whisk together.This is what we did. Confused yet? Sorry. 
  •  Let sit for a few minutes before serving. DONE!
  • p.s. we reserved some of the carrots for a little bit of chunky texture.

They say it’s even better the next day, but we wouldn’t know because it was G..O..N..E! I must make a double batch next time.

Idea: My genius husband made an awesome suggestion for this dish. Instead of ground cashews use puréed cooked lentils.This subsitution would make this dish very frugal.  Genius! I will try this and report back.

Happy cooking!

Take a looksie at my other recipes…May I suggest Whipped Banana Oatmeal or my infamous Gut Scraper Bread

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