Carrot Ginger Soup with Cashews
"Got the flu? just have a bowl or two of this soup! The combination of carrot and ginger coupled with the nutty flavor of the cashews make this soup so rich and creamy. "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (348.7 g)
- Calories 370.4
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.1 mg
- Sodium - 46 mg
- Total Carbohydrate - 74 g
- Dietary Fiber - 0.8 g
- Sugars - 1.3 g
- Protein - 3.5 g
- Calcium - 52.4 mg
- Iron - 2.1 mg
- Vitamin C - 64.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the carrots in a medium saucepan and add the water.Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes).
Step 2
Heat 2 tablespoons olive oil in a small fry pan. Add onion and cook over medium heat until soft and just lightly caramelized (10-15 minutes) Add garlic, ginger and next 3 spices. Saute for another 2 minutes. Stir in lemon juice.
Step 3
In a blender combine the spice-onion mixture with the carrots and the cashews. Puree the mixture until smooth. Once smooth, pour back into the saucepan and heat. Season with salt and pepper to you desired taste. Mix in a dollop of sour cream if you like.
Step 4
Ladle into serving bowl and enjoy!
Tips
No special items needed.
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